Baked Eggs In Tomato Craters

2 Tbsp olive oil
8 large plum tomatoes, peeled and diced
1 garlic clove, minced
salt and pepper to taste
4 large eggs
toasted Italian bread for serving

In a skillet that is oven-proof, heat the olive oil over medium heat, add the tomatoes, garlic, salt, and pepper, stir, and cook until mixture starts to bubble, then turn to low and simmer for 15 minutes, stirring occasionally.
Preheat your oven to 375 degrees.

Turn heat off under the skillet. Take a spoon and use the back of it to make 4 craters in the tomato mixture.
Crack the 4 eggs into 4 separate small cups, then slide one egg into each of the craters in the tomato mixture; salt and pepper the eggs.

Now place the skillet in the preheated oven and cook until the egg whites have completely set (about 5 minutes). The yolks should remain soft/runny.

Remove and serve by spooning a little tomato mixture out along with a cooked egg and place on a small plate or shallow bowl with a piece of multi-grain Italian bread, toasted.