Ingredients
- 1/2 large, white onion, finely chopped
- 1 1/2 cups diced tomatoes
- 1 tbsp ketchup or tomato puree
- 1 jalapeno, finely sliced
- 2 cloves garlic
- 4 large eggs
- 1/4 cup cheddar cheese, grated (optional)
- 1 tbsp butter
Directions
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Melt the butter in a medium saucepan. Add the onion, garlic and jalapeno. Saute for five minutes over a low heat. Add the tomatoes and ketchup/puree to the pot, season to taste and stir well. Let simmer for 10 minutes then remove from heat and transfer into a medium sized casserole dish. Make four wells in the tomato base and carefully crack an egg into each pocket. Bake at 350 for 15 minutes until the whites are firm but the yolks are a bit jiggly. If using the cheese, scatter over the top. Put back in the oven for 5 minutes to let it melt then serve.