DIY Baked Egg Bar

Win brunch with these individual ramekins of baked eggs nestled in a savory tomato sauce. Your guests get to choose their favorite toppings, so everyone is happy.
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  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 4 servings
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2 tablespoons olive oil

Leaves from 4 fresh thyme sprigs 

3 cloves garlic, finely chopped 

1 small onion, chopped 

One 32-ounce can whole peeled tomatoes in juice 

Kosher salt and freshly ground black pepper 

8 large eggs 

Suggested toppings: chopped pitted olives, slivered almonds, crumbled feta, shaved parmesan, shredded fontina, sliced soppressata, crumbled cooked sausage, minced fresh parsley, tahini drizzle, pickled jalapenos, sliced avocado, baby spinach leaves

Crusty bread, for serving


Special equipment:
four 8-ounce ramekins
  1. Preheat the oven to 400 degrees F.
  2. Heat the oil in a large skillet over medium-high heat. Add the thyme, garlic and onion and cook, stirring occasionally, until the garlic and onion are softened and golden, about 5 minutes. Stir in the tomatoes and bring to a simmer. Cook, stirring occasionally while breaking up the tomatoes, until the sauce is thickened slightly, 10 to 15 minutes. Season with 1 teaspoon salt and 1/2 teaspoon pepper. 
  3. Put 4 medium (8-ounce) ramekins on a rimmed baking sheet. Divide the sauce among them. Make 2 shallow wells in the sauce in each ramekin. Working with one egg at a time, crack the egg into a small bowl and then gently pour into one of the wells. Sprinkle the eggs with salt and pepper. Add the desired toppings to each ramekin. Bake on the baking sheet until the egg whites are set but the yolks are still runny, 15 to 20 minutes. 
  4. Serve with crusty bread for soaking up the sauce.