Baked Eggs with Tomato Recipe

• 16 Toast Fingers
• 1 pinch Pepper
• 14 tbsp Olive Oil
• 4 Tomatoes (peeled & chopped)
• 1 Clove Garlic (peeled & minced)
• 1 tbsp Flat-Leaf Parsley (minced)
• 1 pinch Superfine Sugar
• 1 pinch Salt
• ½ cup Butter
• 4 large Eggs
• 4 small Basil Leaves

• Preheat the olive oil in a skillet.
• Add tomatoes and cook for about 5 minutes.
• Add parsley, garlic, sugar, a pinch of salt and pepper.
• Blend the mixture and set it aside.
• Put butter in 4 ramekins and spoon tomato sauce evenly among them.
• Break an egg into each ramekin and cook for about 15 minutes.
• Garnish it with basil leaves and serve with toast fingers.