The sauce tastes very simple. I'd be surprised if it was much more than tomatoes, shallots, cream, and fresh thyme. I'm sure about the thyme because I got a nice bite of it. I couldn't pick up any other specific herbs, though it wouldn't surprise me if there was some oregano in the sauce.
The sauce is not chunky at all, though it's not quite pureed. It's fairly thick after coming out of the oven. The tomatoes are practically minced, but they do still retain some texture and a little bit of coarseness.
There's definitely cream in the sauce, but it's not a large amount (as you can see from the color). Just enough to add some richness to it. As far as I could tell, they did not put any separate cream on top of the sauce as many recipes call for.
Initially I couldn't remember how they used the Pt. Reyes Toma cheese. As far as I could tell yesterday, the cheese is diced up into tiny squares, no more than 1/4" on the sides and 1/8" thick. They're basically scattered throughout the sauce.
Much of the egg white is under the surface of the tomato sauce. This leads me to beleive that they put in most of the sauce, then the eggs, and then top it off with a little bit more sauce around the edges. Either that, or they crack the eggs into a bit of a hole that they dig out of the sauce.
The eggs cook much faster than you'd think. Even though they still look very raw in the photo, they were actually nearly cooked through (a little overdone this time). So you really have to get comfortable pulling them out as soon as the whites have gotten most of their color, even if the top still looks raw. Otherwise you'll get a hard egg.