Ingredients
Vegetarian, Gluten-free, Dairy-free option 
15 minutes preparation time + 30 minutes cooking time 
4 - 2 tablespoons extra virgin olive oil (plus extra for drizzling)
- 1 small clove garlic, finely grated or crushed
- 1 teaspoon smokey paprika
- 1 x 400g tin crushed or diced tomatoes
- 1 bunch fresh basil leaves (roughly 2 handfuls)
- 8 free-range eggs
- 50g parmesan, shaved
- Sea salt to taste
- Freshly cracked black pepper
Method
- Preheat your oven to 180°C/350°F.
- Place a small saucepan on medium heat and add 1 tablespoon of olive oil.
- Add the garlic and smokey paprika and sauté for a minute or two.
- Add the tomatoes and simmer for about five minutes until slightly thickened.
- Add 3/4 of the basil leaves to the tomato mixture and stir until the basil has wilted.
- Divide the tomato mixture into four large ramekins or small baking dishes (standard-size ramekins of about 10cm diameter work well).
- Crack two eggs into each ramekin.
- Top each ramekin with the remaining fresh basil leaves, freshly shaved parmesan, salt, and black pepper.
- Bake at 180°C/350°F for 20 minutes for runny eggs or 30 minutes for firm eggs.
- Once removed from the oven, top each serving with a fresh basil leaf or two and a drizzle of olive oil.
- Serve with toasted crusty bread.
NOTES
- This dish is best served immediately after baking. Leftovers can be stored covered in the refrigerator for up to 2 days. Reheat in the oven at 180°C/350°F until warmed through.
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