Baked Eggs and Tomatoes

  • Level: Easy
  • Total: 37 min
  • Prep: 12 min
  • Cook: 25 min
  • Yield: 4 servings
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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


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.

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