Heat oven to 180 °C fan forced.
Heat a medium frypan over high heat. Add oil, onion and garlic and cook for a few minutes until softened.
Add the tinned tomatoes and cook for 10 minutes until reduced and thickened. Pour into a 29 cm pie dish.
Make four indents in the sauce, gently break eggs and place in the sauce. Add the cherry tomatoes on the vine and scatter over the basil.
Break half the block of the PHILADELPHIA into bite size pieces and scatter over the dish. Reserve the remaining PHILADELPHIA to serve.
Season with salt and pepper and place in oven to bake for 15 minutes or until whites are just set and yolks are still runny.
Meanwhile mix the remaining PHILADELPHIA with pesto until combined.
Remove the baked eggs from the oven, scatter with fresh basil leaves and serve immediately with toasted baguette and PHILADELPHIA pesto.