Mediterranean Baked Eggs with Tomatoes and Olives

Ingredients

• 1 tablespoon Olive Oil
• 0.5 cup Shallots
• 2 cloves Garlic
• 1 14.5 oz can Canned Diced Tomatoes
• 0.5 cup Kalamata Olives
• 1 teaspoon Dried Oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper
• 4 count Eggs
• about 57 g Feta Cheese
• 2 tablespoons Fresh Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Heat olive oil in a skillet over medium heat. Add the shallots and garlic and cook until softened, about 3 minutes.
3. 3Stir in the diced tomatoes, olives, oregano, salt, and pepper. Bring to a simmer and cook for 5 minutes.
4. 4Divide the tomato mixture evenly among four oven-safe ramekins.
5. 5Crack an egg into each ramekin.
6. 6Bake for 12-15 minutes, or until the egg whites are set and the yolks are still runny.
7. 7Sprinkle with feta cheese and fresh parsley before serving.

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