BAKED EGGS WITH TOMATO

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Baked Eggs with Tomato image

Provided by Joel Robuchon

Categories     Egg     Tomato     Breakfast     Brunch     Bake     Quick & Easy     Lunch     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.

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