Baked Eggs in Tomatoes (Uova al Piatto con Pomodori)

2 T. olive oil

1 small onion, diced

1 (15 oz) can diced tomatoes with juices (2 cans if serving more than 2 people)

1 t. dried basil

salt and pepper to taste

1-2 eggs per person

Shredded or grated parmesan cheese, if desired


Heat the oil in a skillet over med high heat.  Add the onion and cook until fragrant and golden.  Add the tomatoes, salt, pepper and basil.  Cook for another 10 minutes or so, until the tomatoes are very soft and the sauce has thickened a bit. 


Divide tomato mixture between individual casseroles or ramekins.  Add one or two eggs on top of each serving and season with salt and pepper.  Sprinkle with the cheese, if using, and place into a preheated 375* oven for 10-15 minutes or until the whites are no longer runny but the yolk are still soft.