Eggs with Tomatoes Recipe

Today, I tried the eggs with tomatoes recipe with my own twists as the picture( serve for one or two. I was hungry and I ate all). It's a great brunch  option during the weekend. Quite tasty!

Prepare time: 10 minutes
Cooking time: 20~25 minutes
Total: 30~35 minutes

Ingredients:
- 2 eggs
- 2 sun ripped tomatoes ( you can use can tomato, but I always like fresh ingredients)
- 2-3 tablespoons olive oil
- 1 clove garlic, minced
- 1/4 cup minced onion
- salt and pepper to taste

Preparation:

Begin by blanching, peeling, and chopping the tomatoes. Heat the olive oil in an skillet, add the garlic and the onion, and simmer the chopped tomatoes for about 15~ 20 minutes over a medium heat, seasoning them with salt and pepper.

While the tomatoes are cooking, preheat your oven to 385 F. Transfer the tomato sauce to the ramekins ( I have the 1 cup size Ramekins), leave room for the egg. Crack the egg on top of the sauce. Transfer the ramekins to your oven, and cook just until the egg whites have set, about 3~5 minutes. The yolks should be still running. Serve at once, with lightly toasted crust bread to mop up the yolks and tomatoes. I skip the bread and use the spoon instead.

Here is original recipe which is for family, server for 4.
http://italianfood.about.com/od/savoryeggdishes/r/blr1634.htm