Turn on the oven to 225 °C/440F.

Take 3 ovensafe ramekins. Cut the sundried tomates into small piecies. Evenly divid the spinach and sundried tomatoes in the ramekins. Crack the eggs into one ramekin each pour over the oil from the sundried tomato jar add fresh basil and season with salt and pepper.

Bake for 7-10 minutes until the eggwhite has coagulated, the egg yolk should still be creamy.