Baked tomato and eggs

I decided to make breakfast for dinner, with this recipe and a nice batch of buttermilk pancakes (I used my pancake recipe and substituted 1 cup buttermilk and 1/2 tsp baking soda for 1 cup milk). If you like a runny yolk or plan to reheat them, definitely go for the shorter cooking time (8 minutes).

Mise en place

Tomato sauce

Baked tomato and eggs
Source: adapted from Marcus Samuelsson
Serves: 2

Ingredients
2 eggs
1 Tbsp grated Parmesan cheese
1 can diced tomatoes, drained
1 clove garlic, minced
1/4 cup bell pepper, diced
1/4 cup red onion, diced
1 Tbsp olive oil
Olive or canola oil cooking spray
Salt and pepper to taste

Directions
1. Preheat oven to 350 degrees F. Heat olive oil in a pan, then add the garlic, pepper, and onion and saute for about 5 minutes. Add the tomatoes and bring to a simmer.
2. Coat 2 ramekins with olive/canola oil cooking spray, then add the tomato mixture (evenly divided between the two ramekins). Crack an egg into each, on top of the tomato sauce, and then top each with 1/2 Tbsp Parmesan cheese.
3. Bake for 8-10 minutes, depending on how runny you like your yolks. Season with salt and pepper to taste, and enjoy!

Breakfast for dinner