Baked Eggs with Tomato Recipe

Baked Eggs with Tomato Recipe

  • 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
  1. 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.
  2. Butter 4 ramekins and distribute the tomato sauce evenly among them. Crack an egg into each ramekin and cook for 15 minutes.
  3. Garnish each ramekin with a basil leaf and serve with toast fingers.