Cut off a thick slice, about 1/2 inch (1 cm), at the stem end of the tomato; set slice aside. Scoop out seeds and centre pulp. Season with salt and pepper. Place tomato upside down on a paper towel to drain for about 5 minutes. Place tomato upright in a small microwave safe bowl. Break eggs into tomato. Pierce egg yolks with a fork. Sprinkle with Italian seasoning and place top slice over tomato. Microwave on MEDIUM HIGH (70%) for 3 minutes and 45 seconds or until egg is almost cooked. Let stand 2 minutes.