Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper.
In a mixing bowl, whisk together the heavy cream, mozzarella cheese, and half of the Parmesan cheese. Season with salt and pepper.
In a greased baking dish, spread the sautéed spinach evenly across the bottom. Scatter the halved cherry tomatoes on top.
Carefully crack the eggs over the spinach and tomatoes, spacing them evenly.
Pour the cream and cheese mixture over the eggs, ensuring they are well covered.
Sprinkle the remaining Parmesan cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the eggs are set to your liking.
Remove from the oven and let cool for a few minutes. Garnish with fresh basil if desired before serving.