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Baked Eggs with Tomato

['14 tablespoons olive oil', '4 tomatoes, peeled, seeded, and chopped into 4-inch (1-cm.) dice', '1 clove garlic, peeled and minced', '1 tablespoon minced flat-leaf parsley', '1 pinch of superfine sugar', 'Salt', 'Pepper', 'Butter', '4 large eggs', '4 small basil leaves', '16 toast fingers']

1. Heat the olive oil in a skillet over medium heat. Cook the tomatoes for 5 minutes and then add the garlic, parsley, sugar, a pinch of salt, and a pinch of pepper.
2. Butter 4 ramekins and distribute the tomato sauce evenly among them. Crack an egg into each ramekin and cook for 15 minutes.
3. Garnish each ramekin with a basil leaf and serve with toast fingers.

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