In a small bowl, mix ricotta, basil, salt and pepper until well combined.
On a large baking sheet, toss tomatoes with onion, garlic, olive oil and balsamic glaze. Spoon small dollops of ricotta mix all over tomatoes. Make 8 wells and crack an egg into each well.
Bake in preheated oven at 400°F (200°C) for 6-7 minutes or until eggs are cooked to desired doneness.
Sprinkle with Parmesan cheese, season all over with salt and pepper to taste and garnish with basil leaves. Serve with bread.
This was a great recipe but I modified it by using roasted tomatoes and cooking the onion and garlic first. I also added pre cooked bacon I had available. It definitely took longer than the time indicated – more like 10-12 minutes and also used the broiler.
Just finished making. Wanted to try it out to serve to friends coming. It was really good! After 7 minutes at 400 I put on broil for 2 min. Would do again for 1 min next time and think I’ll add bacon bits to tomato onion combination!
The dish looked very delicious. It took longer than 6-7 minutes in my oven at 400 F. They finished cooking after 20 minutes. Tastey but very hard to get yolk /whites cooked at the same time.