Baked Eggs in Prosciutto Bowls (Paleo)

Ingredients:

• 1/3 cup olive oil
• 6 large thin slices prosciutto (about 150 g)
• 6 large eggs
• Half a medium tomato, thinly sliced
• 0.5 cups basil leaves, chopped
• 1/4 cup toasted walnuts, chopped
• 1/4 tsp red pepper flakes
• 1 small clove of garlic, finely grated

Preparation:

1. Position the oven rack on the middle shelf and preheat the oven to 200°C.
2. Grease 6 standard muffin tins with 2 tablespoons olive oil; some oil will drip down the bottom, but that's okay. Line the inside of each muffin tin with a slice of prosciutto, making sure the metal surface isn't exposed. Crack 1 egg into each muffin tin and top with a tomato slice. Set aside the remaining tomato slices for serving.
3. Bake until the egg whites are set and slightly jiggly, 8-10 minutes (the eggs will continue to cook after you remove them from the oven). Cool for 5 minutes, then use an offset spatula to loosen the prosciutto around the edges and transfer each bowl to a serving plate.
4. In a small bowl, combine the basil, walnuts, red pepper flakes, and garlic with the remaining olive oil. Garnish the bowls and remaining tomatoes with this mixture and serve.