Shredded cheese, gouda or mozzarellaenough quantity
1pinchsalt
1pinchblack pepper
Green onion or chives,for decorating
Toasted bread,for serving
Instructions
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.