A layer of tomato sauce is topped with eggs, breadcrumbs and parmesan and steamed in the oven until cooked.
Place a couple of serving spoons of tomato sauce into the base of each ramekin or 'cocotte' and add two whole eggs on top per person.
Scatter with a little more sauce, and top with the basil (if using), breadcrumbs and parmesan cheese. Place under a hot grill or in the oven until the eggs are cooked and set to your liking!
Nutritional analysis per serving (2 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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