From: Everyday Food (http://www.marthastewart.com/everyday-food) This is a website I HIGHLY recommend, especially if you're looking for quick, new cooking ideas.
Prep: 15 minutes
Total: 40 minutes
Serves 4 (or 6, depending on your ramekin/ovenproof bowl size)
- 1 T. olive oil
- 4 garlic cloves, thinly sliced
- 1 teaspoon crushed dried rosemary
- 2 cans (15 ounces each) diced tomatoes in juice — the ones with Italian spices work really well in this dish
- 1 can (15 ounces) crushed tomatoes
- 1/4 c. grated Parmesan
- Coarse salt and ground pepper
- 8 large eggs
- Preheat oven to 350 degrees. Set four 12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet.
- In a large saucepan, heat oil over medium. Add garlic and rosemary; cook, stirring, until garlic is golden, about 2 minutes. Add diced tomatoes (with juice), crushed tomatoes, and 2 tablespoons Parmesan; bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes. Season tomato sauce with salt and pepper.
- Divide tomato sauce among bowls, reserving 1 cup. Crack 2 eggs into each bowl. Dividing evenly, top with reserved sauce and 2 tablespoons Parmesan. Bake until egg whites are just opaque (yolks should still be soft), 24 to 28 minutes, rotating sheet halfway through.