Baked Eggs and Tomatoes

2016-08-22
  • Yield : 4 servings
  • Prep Time : 12m
  • Cook Time : 25m
  • Ready In : 37m
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Ingredients

  • Butter, for ramekins
  • 2 tablespoons olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 5 plum tomatoes, seeded and roughly chopped
  • 1 tablespoon tomato paste
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons chiffonade basil leaves, plus more for garnish
  • 4 eggs

Method

Step 1

Preheat the oven to 375 degrees F. Butter 4 (5-inch) oven-safe ramekins or earthenware dishes.

Step 2

In a medium skillet, heat the olive oil over medium-high heat. Add the shallot, and garlic and saute until fragrant. Stir in the crushed red pepper flakes, tomatoes, and tomato paste and cook until thickened, about 5 minutes. Season with salt and pepper, to taste, and fold in the basil.

Step 3

Fill the prepared ramekins with the tomato mixture. Top each with a cracked egg. Put the ramekins on a baking sheet and bake until the eggs are set, about 12 to 15 minutes. Remove the ramekins from the oven, garnish with basil and serve.

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