Baked Eggs En Cocotte - Italian-Style

• 4 red ripe tomatoes
• 1 garlic clove, chopped
• 1 tablespoon olive oil, plus extra for drizzling
• 2 tablespoons balsamic vinegar
• 1 tablespoon chopped flat leaf parsley
• 1 pinch salt & freshly ground black pepper
• 4 eggs
• 3 tablespoons whole wheat bread crumbs

1. Preheat the broiler or the oven to 350F Skin, seed and chop the tomatoes.
2. Place the chopped tomatoes in a bowl with the garlic, olive oil, balsamic vinegar and parsley.
3. Season with salt and freshly ground pepper and mix well.
4. Place a little of the mixture into the base of 4 ramekins or 'cocottes' and break an egg into each ramekin.
5. Scatter each egg with a little more of the tomato mixture, making sure you add the 'juice' as well.
6. Top with breadcrumbs and a drizzle of olive oil.
7. Place under a hot broiler or in the oven until the eggs are cooked and set to your liking.
8. Serve at once.

red ripe tomatoes, garlic, olive oil, balsamic vinegar, flat leaf parsley, salt, eggs, whole wheat bread crumbs

Taken from www.food.com/recipe/baked-eggs-en-cocotte-italian-style-238711 (may not work)