Tomato baked eggs with basil

Quarter the cherry tomatoes, place them in a bowl, and gently mash them with a fork to release their juices. Finely chop the garlic and 6 basil leaves.

In a pan, heat the olive oil and butter over medium heat. Add the garlic and sauté until golden. Stir in the chopped basil, then add the tomatoes and sauté for 1 minute.

Season with a pinch of salt and pepper, then add 1 tablespoon of water and mix thoroughly.