BAKED EGGS, WEST INDIAN STYLE

Baked Eggs, West Indian Style image

Yield makes 4 servings

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
1 or 2 small dried hot red chiles or about 1 teaspoon hot red pepper flakes, or to taste
3 garlic cloves, chopped
1 medium onion, chopped
1 small bell pepper, preferably red, stemmed, seeded, and chopped
2 cups chopped plum tomatoes (drained canned are fine)
Salt and black pepper to taste
8 eggs
2 tablespoons butter, melted

Steps:

Preheat the oven to 350°F. Put the olive oil in a large skillet over medium-high heat; a minute later, add the chiles and garlic and cook for about 30 seconds, stirring. Add the onion and bell pepper and cook, stirring occasionally, until the onion softens, 5 to 10 minutes. Add the tomatoes and cook, stirring occasionally, until the mixture becomes saucy, 10 to 15 minutes. Season with salt and pepper.
Put a portion of the sauce in each of 4 ramekins or put all of it in the bottom of a gratin dish. If you're using a gratin dish, make 8 nests in the sauce using the back of a spoon; crack 1 egg into each nest or 2 eggs into each ramekin. Top with salt, pepper, and the melted butter.
Bake for 8 to 12 minutes, or until the eggs are barely set. The yolks should still be soft and runny-take care not to overcook.