Categories: breakfast
Ingredients
- 1 tablespoon olive oil
- 1/2 small Spanish onion, finely diced
- 3 large cloves garlic, very thinly sliced
- 1 small plum tomato, cut into small dice with seeds
- 1/4 teaspoon coarse salt
- 2 1/2 tablespoons cider vinegar
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 tablespoons reduced-sugar tomato ketchup
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh cilantro leaves
- 4 large eggs
- 1 tablespoon minced fresh chives
- 1 ounce crumbled goat cheese, Jack, or queso blanco (about 1/4 cup crumbled)
Directions
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Preheat the oven to 350 degrees.
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Heat the olive oil in a small heavy-bottomed, nonstick pan over medium heat. Add the onion and garlic and cook until softened but not browned, about 4 minutes. Stir in the tomato and salt and cook, for 2 minutes.
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Stir in the cider vinegar, red pepper flakes, ketchup, black pepper, cilantro, and 1/2 cup plus 2 tablespoons of water and cook until warmed through, about 2 minutes.
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Divide the mixture among 4 small baking dishes or ramekins and crack an egg over each serving. Set the ramekins on a baking sheet and bake until the egg whites are set but the yolks are still runny, 12 to 15 minutes.
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Remove the baking sheet from the oven and use tongs or oven mitts to carefully transfer 1 ramekin to each of 4 plates. Scatter some chives and cheese over each dish and serve hot