BAKED EGGS w/ TOMATO--ROBUCHON

By BobD

Ingredients

• 4 SERVINGS
• 14 tablespoons olive oil
• 4 tomatoes, peeled, seeded, and chopped into 1/4-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

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 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.

Butter 4 ramekins and distribute the tomato sauce evenly among them. Crack an egg into each ramekin and cook for 15 minutes.

Garnish each ramekin with a basil leaf and serve with toast fingers.