Baked Eggs with Tomato

Name: Baked Eggs with Tomato
Yield: 4 servings
Ingredients: 1 14 tablespoons olive oil; 1 4 tomatoes, peeled, seeded, and chopped into 4-inch (1-cm.) dice; 1 1 clove garlic, peeled and minced; 1 1 tablespoon minced flat-leaf parsley; 1 1 pinch of superfine sugar; 1 Salt; 1 Pepper; 1 Butter; 1 4 large eggs; 1 4 small basil leaves; 1 16 toast fingers

From the kitchen of Carly

Silky eggs nestle into garlicky stewed tomatoes, baked until the whites set and yolks stay runny. Fresh basil finishes each ramekin. Serve with toast soldiers for dipping into those golden yolks. Simple, elegant, and utterly satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

114 tablespoons olive oil
14 tomatoes, peeled, seeded, and chopped into 4-inch (1-cm.) dice
11 clove garlic, peeled and minced
11 tablespoon minced flat-leaf parsley
11 pinch of superfine sugar
1Salt
1Pepper
1Butter
14 large eggs
14 small basil leaves
116 toast fingers

Instructions

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.