Mediterranean Baked Eggs with Olives and Herbs

Preheat your oven to 375°F (190°C). Lightly grease two small oven-safe ramekins or a small baking dish with 1 tablespoon of olive oil.

In a small bowl, combine the crushed tomatoes, halved kalamata olives, chopped fresh parsley, and dried oregano. Mix well.

Divide the tomato mixture evenly between the prepared ramekins or baking dish.

Carefully crack one egg into the center of each ramekin, on top of the tomato mixture.

Season each egg with 1/8 teaspoon of salt and 1/16 teaspoon of black pepper.

Bake for 15-20 minutes, or until the egg whites are set and the yolks are still slightly runny. For firmer yolks, bake for an additional 2-3 minutes.

Carefully remove from the oven and serve immediately, perhaps with a side of crusty bread for dipping.