Baked Egg in Tomato Stew

I made my hearty tomato stew last week and I really really enjoyed it. When the weekend rolled around though, I didn't feel like making anything new. Lucky for me, my leftover turned out to be the base for a perfect baked egg!

Baked Egg in Tomato Stew
Serves 1

1/3 cup Tomato Stew
1 egg
Salt and pepper to taste

1. Turn the oven on to 350 degrees.
2. In a ramekin or small oven safe casserole dish, spoon most of the tomato stew and reserve a two spoons.
3. Press an indent in the middle of the stew and crack the egg in. Season egg with salt and pepper.
4. Spoon the remaining stew over the top to cover the exposed egg whites.
5. Bake uncovered for 12-15 minutes until whites are cooked through.
6. Optional: Top with a mozzarella stick. Serve with toast or potatoes.

Clean dish! <3