Ingredients
Method
- Preheat the oven to 320º F (160º C).
- On a medium size pan, over medium heat, cook the bacon chunks until golden brown. It is best to use a lid while cooking so the bacon turns crispy and to avoid splashes.
- Spread some butter in 4 ramekins, then pour equal parts of the tomato sauce, bacon (leave some bacon for later to decorate), and cheese in the ramekins. Mix a little, using a spoon. Crack open the eggs into each ramekin and add a pinch of salt and black pepper on top of each one. Then, pu the bacon you left aside on top, to decorate.
- Place a rectangular pan, with high walls in the oven, with water in it. The idea is to place the ramekins in it, so they cook in a double boiler.
- Place the ramekins in the pan with water, making sure the water does not touch the eggs. Cook the eggs over 320º F (160º C) for 10 to 20 minutes. The eggs will be ready when the egg white turns white, but the yolks are still soft and jiggly.
- Take the eggs out of the oven and decorate with spring onion or chives on top, and serve with some toasted bread with garlic and olive oil or butter.