Categories: Breakfast

Ingredients

• 1 tbsp. olive oil
• 1 medium onion, diced
• 1 garlic clove, minced
• 15 oz. can diced tomatoes
• 1 1/2 cups tomato sauce
• Kosher salt and black pepper
• 8 large eggs
• 1/4 cup Parmesan, grated

Directions

1. Preheat oven to 350.

2. In a large skillet, heat the olive oil over medium-high. Add the onion and cook for 5 minutes or until softened. Add the garlic and cook for 30 more seconds. Add the canned tomatoes along with the juice and cook for about 10 minutes or until the liquid has evaporated. Add the tomato sauce and cook for another 5 minutes. Season to taste with salt and pepper.

3. Divide the sauce among four 12-oz., over-proof ramekins, bowls or mini skillets. Crack 2 eggs on top of the sauce in each ramekin and sprinkle the eggs with a little salt and pepper. Sprinkle the Parmesan on top and bake for 10 minutes or until the whites are set and the yolks are still soft.

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