Baked Tomatoes and Eggs in a Hole

This dish is supremely simple to make,
perfect for an easy midweek dinner.
You probably have all the ingredients
right in your pantry, And the whole thing
can be on your table in half an hour.

Ingredients:
1 tablespoon olive oil
4 garlic cloves, thinly sliced
1 teaspoon crushed dried rosemary
2 cans (15 ounces each) diced tomatoes in juice
1 can (15 ounces) crushed tomatoes
1/4 cup grated Parmesan
Coarse salt and ground pepper
8 large eggs

Directions

Preheat oven to 350 degrees F.
Set four 12-ounce ovenproof bowls
or ramekins on a large rimmed baking sheet.
In a large saucepan, heat oil over medium.
Add garlic and rosemary; cook, stirring,
until garlic is golden, about 2 minutes.
Add diced tomatoes (with juice),
crushed tomatoes, and 2 tablespoons Parmesan;
bring to a boil. Reduce to a simmer,
and cook, stirring occasionally,
until slightly thickened, 2 to 4 minutes.
Season tomato sauce with salt and pepper.
Divide tomato sauce among bowls, reserving 1 cup.
Crack 2 eggs into each bowl. Dividing evenly,
top with reserved sauce and 2 tablespoons Parmesan.
Bake until egg whites are just opaque
(yolks should still be soft), 24 to 28 minutes,
rotating sheet halfway through.