Ingredients

• 14 tablespoons olive oil
• 4 tomatoes, peeled, seeded, and chopped into 4-inch (1-cm.) dice
• 1 clove garlic, peeled and minced
• 1 tablespoon minced flat-leaf parsley
• 1 pinch of superfine sugar
• Salt
• Pepper
• Butter
• 4 large eggs
• 4 small basil leaves
• 16 toast fingers

Instructions

1. 1. Heat the olive oil in a skillet over medium heat. Cook the tomatoes for 5 minutes and then add the garlic, parsley, sugar, a pinch of salt, and a pinch of pepper.
2. 2. Butter 4 ramekins and distribute the tomato sauce evenly among them. Crack an egg into each ramekin and cook for 15 minutes.
3. 3. Garnish each ramekin with a basil leaf and serve with toast fingers.