Baked Eggs with Tomatoes and Parmesan

Ingredients

• 8 large eggs 
• 1 tablespoon thyme leaves fresh chopped
• 2 cloves garlic crushed
• 2 tablespoons parmesan grated
• 5 servings salt and pepper 
• 2 cups tomato sauce 
• 2 tablespoons butter unsalted plus more for buttering dishes) cut into small pieces (

Equipment

• baking sheet
• oven
• baking pan

Directions

1. Preheat oven to 425F. Butter four baking dishes no more than 1-inch deep and large enough to hold two eggs. Rub insides and bottoms of each baking dish with half a clove of garlic, pressing hard. Discard garlic.
2. Divide 2 Tbsp. butter evenly among baking dishes and sprinkle with thyme. Spoon in equal amounts of tomato sauce. Use back of a spoon to form 2 indentations in tomato sauce and break 1 egg in each. Season with salt and pepper and sprinkle with Parmesan.
3. Place dishes on a rimmed baking sheet.
4. Bake until egg whites are opaque and yolks are firm around edges, 13 to 15 minutes.
5. Serve hot.