White Cheddar and Dijon Baked Eggs

large eggs

salt and pepper,

half of one small/medium tomato, diced small (I used half of an unpeeled Roma)

about 1/2 heaping cup grated white cheddar cheese, measured piled loosely (or mozzarella, Fontina, Monterey Jack, pepper Jack, etc.)

dijon mustard (or your favorite yellow, hot, spicy, etc. mustard)

parsley, optional for garnishing (or basil, thyme, etc.)