- 14 tablespoons olive oil
- 4 tomatoes, peeled, seeded, and chopped into 4-inch (1-cm.) dice
- 1 clove garlic, peeled and minced
- 1 tablespoon minced flat-leaf parsley
- 1 pinch of superfine sugar
- Salt
- Pepper
- Butter
- 4 large eggs
- 4 small basil leaves
- 16 toast fingers
- Heat the olive oil in a skillet over medium heat. Cook the tomatoes for 5 minutes and then add the garlic, parsley, sugar, a pinch of salt, and a pinch of pepper.
- Butter 4 ramekins and distribute the tomato sauce evenly among them. Crack an egg into each ramekin and cook for 15 minutes.
- Garnish each ramekin with a basil leaf and serve with toast fingers.