- 4 large free-range eggs
- 1/4 red pepper chopped
- 6 cherry tomatoes, halved
- 1/4 cup tomato sauce
- 1/2 red onion chopped
- 1 clove garlic, peeled diced
- fresh basil
- 2 tablespoons olive oil
- salt and pepper
chilly flakes (optional)
freshly grated parmesan (optional)
Preheat the oven to 200C /390 F.
Prepare the filling- Heat 3 tbsp olive oil in a large skillet. Add the onion, red peppers, and garlic. Sauté until the vegetables have softened, about 8 minutes.
Add the tomatoes, tomato sauce and season with slat and pepper. Simmer until the tomato mixture begins to reduce, about 8-10 minutes.
Place filling into the prepared ramekins, crack the eggs on top and season with salt and pepper.
Bake until the whites are set but the yolks are still runny ( for 8 to 10 minutes).
Top with fresh basil, chilly flakes and freshly grated parmesan. Serve immediately.