Baked Eggs & Tomatoes

I'm the only one in my house who likes eggs, so this is perfect for 2 breakfasts (just refrigerate half of the tomato sauce in an oven proof ramekin and bake it with the cheese and egg the next day)

1/2 large onion, diced

drizzle of olive oil

sprinkle of pepper, garlic salt, & Italian seasoning (could add some crushed red pepper too)

1 can of diced tomatoes, mostly drained

1 Tbs worcestershire sauce

1 tsp dijon mustard (I like the spicy horseradish mustard)

1/3 cup crumbled salty cheese (gorganzola, feta, really sharp cheddar, parmesan, etc)

2 eggs

Toast for dipping

1. Preheat oven to 350 degrees.

In a medium saucepan, saute onions in olive oil over medium heat until softened. Add seasonings, tomatoes, worcestershire, and mustard and cook over medium heat until hot.

2. Spray two oven safe ramekins with cooking spray. Divide tomato mixture between ramekins. Sprinkle with crumbled cheese. Top each ramekin with one egg.

3. Bake in oven at 350 degrees for 20-30 minutes, depending on how you like your eggs. (20 minutes will cook whites, but yolk will still be soft, 30 minutes fully cooks eggs)