Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 shallot, finely chopped

  3. 2 cloves garlic , finely chopped

  4. 1/4 teaspoon crushed red pepper flakes

  5. 5 plum tomatoes, seeded and roughly chopped

  6. 1 tablespoon tomato paste Kosher salt and freshly ground black pepper

  7. 2 tablespoons chiffonade basil leaves, plus more for garnish

  8. 4 eggs

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback