Baked Eggs with Harissa Cream and Roasted Diced Tomatoes

1. Prepare ramekins with butter.
2. Prepare Harissa crema by combining SupHerb Farms Fusions® Moroccan Harissa, heavy cream, salt and pepper. Set aside.
3. Divide SupHerb Farms Fresh Frozen Tomato Roasted Diced with Oil evenly among the prepared ramekins. Cut 2 teaspoons of butter into small pieces and divide among the ramekins, sprinkling the pieces evenly over the tomato mixture. Break an egg into each ramekin. Season with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper, dividing evenly. Drizzle each egg with 1 teaspoon of crema and arrange the ramekins on a rimmed baking sheet.
4. Bake until egg whites are opaque and the yolks have firm edges and are soft in the center, about 15 minutes at 350°F.

Let cool slightly and serve with buttered toast.