Baked Eggs with Tomato
Baked Eggs with TomatoCookbook cover image courtesy of Random House
Recipe information
Total Time
25 min
Yield
4 servings
Ingredients
14 tablespoons olive oil
4 tomatoes, peeled, seeded, and chopped into 4-inch (1-cm.) dice
1 clove garlic, peeled and minced
1 tablespoon minced flat-leaf parsley
1 pinch of superfine sugar
Salt
Pepper
Butter
4 large eggs
4 small basil leaves
16 toast fingers
Preparation
Step 1
1. Heat the olive oil in a skillet over medium heat. Cook the tomatoes for 5 minutes and then add the garlic, parsley, sugar, a pinch of salt, and a pinch of pepper.
Step 2
2. Butter 4 ramekins and distribute the tomato sauce evenly among them. Crack an egg into each ramekin and cook for 15 minutes.
Step 3
3. Garnish each ramekin with a basil leaf and serve with toast fingers.
Nutrition Per Serving
Per serving: 435.3 calories
431.6 calories from fat
48.0g total fat
6.8g saturated fat
5.2mg cholesterol
122.5mg sodium
2.5g total carbs
0.6g dietary fiber
0.4g sugars
0.7g protein
#### Nutritional analysis provided by [TasteBook
using the USDA Nutrition Database]( )
From The Complete Robuchon by Joël Robuchon Copyright (c) 2008 by Joël Robuchon Published by Knopf.
Joël Robuchon was born in Poitiers, France, in 1945 and began his apprenticeship at a hotel restaurant when he was fifteen years old. In 1981, he opened his own restaurant in Paris, Jamin, which had earned three Michelin stars by 1984. It was the fastest rise in the guidebook's history. Named Chef of the Century in 1989 by the Gault Millau, he now works as a consultant and runs L'Atelier restaurants around the world.
