1. Drain the tofu and wrap it in a clean kitchen towel. Put a weight — a large skillet or cast-iron lid — on top of the wrapped tofu until much of its liquid is gone, 15-20 minutes. Preheat the oven to 375F.

2. Meanwhile, prep the onion, chile, carrot, marjoram, garlic and tomatoes. Heat the olive oil in a large skillet over medium-high heat. When it's hot and shimmering, add the onions and a light sprinkling of salt and pepper. Cook until the onions are translucent, 3-5 minutes.

3. Add the serrano, carrot and marjoram to the pan. Cook, stirring often, 2 minutes. Add the garlic and cook 1 more minute. Add the tomatoes and their liquid and the water, and bring the sauce to a boil. Reduce the heat and simmer 10 minutes.

4. Add the cabbage to the sauce and simmer, stirring occasionally, until the cabbage turns soft, 8-10 minutes. Add the tofu and simmer until the tofu is hot all the way through, another 8-10 minutes. Add more water as necessary to keep the cabbage and tofu almost covered. Stir in the parmesan and lots of freshly ground black pepper.

5. Flatten the surface of the sauce, then make four indentions on top to hold the eggs. Gently crack the eggs into the indentions, and put the pan in the oven. Bake the eggs until the yolks are almost set, 8-10 minutes.

6. Grate the emmental and turn on the oven broiler. Sprinkle the cheese over the top of the eggs and sauce, and broil until everything is bubbly, 2-4 minutes.