Baked Eggs with Prosciutto

(adapted from Mark Bittman)

My best friend was in town for the weekend, so it was time to get cookin'! Joef managed the waffles, while I...well, I WAY overcooked these potentially-delicious baked eggs...however, the concept is there. I'll trust the cook time on the recipe next time, and the fact that these will continue to cook even after they've been taken out of the oven because of the heat of the ramekin. Also - the prosciutto could be added afterwards; it adds a lot of salt to the dish. If you want to bake the prosciutto with the eggs, you certainly don't need to add salt.

Preheat the oven to 375. Put tomato and prosciutto in a ramekin, then break an egg over it. Pop them in an oven on a baking pan. Cook for about 10-12 minutes. Top them with a little parmesan cheese and red pepper.