Preheat oven to 350F.
Grease a muffin tin with cooking spray and set aside.
Cut the tops off the tomatoes and using a melon baller, scoop out the inside of the tomatoes. Save the scooped out tomatoes for a different use.
Place the tomato cups, cut side down, on a paper towel lined plate; let stand 10 minutes.
Arrange tomatoes, cut side up, in previously prepared muffin tin.
Drizzle a little bit of olive oil inside each tomato.
Season with salt and pepper, and a pinch of dried oregano inside each tomato.
Bake for 12 minutes.
Remove from oven and crack an egg inside each tomato cup.
Bake for 15 minutes, or until eggs are set. Bake 5 minutes longer if you do not like a soft/runny egg yolk.
Add shredded cheese over each egg; bake for an additional 2 minutes, or until cheese is melted.
Remove from oven and let stand 2 minutes.
Garnish with parsley and serve.