Ingredients Jump to Instructions ↓

  1. Butter, for ramekins

  2. 2 tablespoons olive oil

  3. 1 shallot, finely chopped

  4. 2 cloves garlic , finely chopped

  5. 1/4 teaspoon crushed red pepper flakes

  6. 5 plum tomatoes , seeded and roughly chopped

  7. 1 tablespoon tomato paste

  8. Kosher salt and freshly ground black pepper

  9. 2 tablespoons chiffonade basil leaves, plus more for garnish

  10. 4 eggs

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. Butter 4 (5-inch) oven-safe ramekins or earthenware dishes.

  2. 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.

  3. 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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