Preheat oven to 180°C. Heat oil in a frypan over medium heat and cook onions for 3-5 minutes until soft and lightly golden. Set aside.
Lightly oil a 4-hole (200ml each) muffin tray. Line each hole with a quarter of the wrap . Divide onion, basil and tomatoes into each tart and crack an egg on top. Cook for 25 minutes or until whites of the eggs are just cooked. Garnish with basil.