1 Cup Cortazzo Marinara Sauce
1 TB Olive Oil
1 Garlic Clove, Halved
4 Large Eggs
¼ Cup Milk
¼ Cup Shredded Gruyere Cheese
2 TB Grated Parmesan
Kosher Salt and Freshly Ground Black Pepper, to taste
¼ Cup Basil Leaves, Chiffonade
¼ tsp Red Pepper Flakes, Optional
Preheat oven to 425° F. Lightly oil two 10-ounce oven-safe ramekins, then, rub interior with halved garlic cloves.
Divide marinara sauce evenly into the ramekins. Break the eggs into a small bowl and then slip two into each baking dish, top with milk, gruyere and parmesan; season with salt & pepper, to taste.
Place into oven and bake until egg whites are cooked through, about 12 minutes.
Garnish with basil & Red Pepper, serve with toast, enjoy.