| Level: | Easy |
| Total: | 37 min |
| Prep: | 12 min |
| Cook: | 25 min |
| Yield: | 4 servings |
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
Instructions
- Preheat the oven to 375 degrees F. Butter 4 (5-inch) oven-safe ramekins or earthenware dishes.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 167 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 164 mg |
| Sodium | 352 mg |
Reviews
I use a mix of vegetables when I make this (i.e. mushrooms, spinach, etc.) instead of just tomatoes. My husband and I make it once every 2 weeks! It’s great for those who love eggs but want to eat them in a way other than the usual scramble or omelette.
It was ggood but I think It was too tomatoey
This recipe was easy and very tasty. I had some leftover chicken sausage. So I chopped and added it to the saute. My husband and I loved it.