All You JULY 2013
1. Preheat oven to 425°F. Butter four baking dishes no more than 1-inch deep and large enough to hold two eggs. Rub insides and bottoms of each baking dish with half a clove of garlic, pressing hard. Discard garlic.
2. Divide 2 Tbsp. butter evenly among baking dishes and sprinkle with thyme. Spoon in equal amounts of tomato sauce. Use back of a spoon to form 2 indentations in tomato sauce and break 1 egg in each. Season with salt and pepper and sprinkle with Parmesan.
3. Place dishes on a rimmed baking sheet. Bake until egg whites are opaque and yolks are firm around edges, 13 to 15 minutes. Serve hot.
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