Preheat the oven to 350 degrees.
In a small oven-safe bowl rectangular pan (about 6x4x1-inches), combine the tomatoes, basil, olive oil, salt and pepper. Stir well.
Meanwhile, in a mini food processor, combine the roasted garlic and heavy cream and whirl until mixed.
Crack the egg into a bowl and then pour into the oven-safe bowl or pan over the tomatoes.
Drizzle the heavy cream mixture over it.
Sprinkle with parmesan.
Bake for 25-30 minutes until the egg white is set.
Remove from the oven. Enjoy!