BY MADELEINE IGNON
One of food’s great combinations is tomatoes and eggs. Particularly when baked, the acid of the tomatoes perfectly complements the creaminess of the egg. This is a great egg dish-it’s hearty, warm, and full of good vitamins and protein.
I made a two-person version of this recipe, but it can easily be doubled to serve more. The best part is that each person gets their own individual ramekin-it’s an easy way to make an elegant brunch.
Adapted from The Joy of Cooking
2 tbsp fresh-grated Parmesan cheese
1 can diced tomatoes, drained
4 cloves garlic, minced
2 tbsp olive oil, plus more for the ramekins
salt and pepper
rosemary for garnish
- Preheat oven to 350 degrees. In a pan, saute the garlic in olive oil for about 5 minutes, then add the tomatoes and bring to a simmer, adding salt and pepper to taste.
- Drizzle olive oil into the bottoms of two ramekins, then add the tomato mixture. Crack an egg into each, on top of the tomato sauce, and then top each with a tablespoon of Parmesan.
- Bake for 8-10 minutes, depending on how runny you like your yolks. Add a dash of salt, pepper, and rosemary, and enjoy!