Napoleon Baked Eggs

• 2 whole Roma Tomatoes, Seeded And Finely Chopped
• 2 whole Roma Tomatoes, Seeded And Pureed In A Food Processor
• 10 leaves Fresh Basil, Chopped Chiffonade, Plus More For Garnish
• 4 cloves Garlic. Pressed And Finely Minced
• 2 teaspoons Olive Oil
• 1 Tablespoon Balsamic Vinegar
• 4 whole Large Eggs
• 2 Tablespoons Shredded Parmesan Cheese
• Salt And Fresh Ground Black Pepper, To Taste
• Toasted English Muffins, Quartered, For Serving

1. Preheat oven to 425u0b0F. Combine chopped tomatoes, tomato puree, basil, garlic, olive oil and balsamic vinegar in a bowl (can be made up to 1 day ahead of time and refrigerated until ready to use). Season with salt and pepper to taste.
2. Spray individual ramekins with olive oil spray. Spoon mixture evenly into the bottom of ramekins. Crack 1 egg on top of margherita mixture. Repeat with each ramekin. Sprinkle Parmesan cheese onto each egg, then sprinkle with salt and pepper.
3. Place ramekins into a 9x13" baking dish filled halfway with water. Place dish into oven and bake for 15-20 minutes, until whites are set completely, leaving yolks runny. Remove from oven and garnish with additional basil chiffonade.
4. Serve immediately with quarters of toasted English muffins for dipping.
5. Nutrition info per 1 ramekin: 137 calories, 8g fat, 9g protein, 5g carbohydrates, 1.5g fiber

tomatoes, tomatoes, fresh basil, garlic, olive oil, balsamic vinegar, eggs, parmesan cheese, salt, english muffins

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/napoleon-baked-eggs/ (may not work)