FOR THE SALSA
2 ripe tomatoes, finely chopped
3 scallions, trimmed and finely chopped
1-inch/2.5 cm piece cucumber, finely chopped
Tabasco sauce, to taste
1 tbsp chopped fresh cilantro
FOR THE EGGS
4 sprays olive oil
1) Preheat the oven to 350°F/180°C. To prepare the salsa, put the tomatoes, scallions, cucumber, and Tabasco sauce in a small pan and set aside.
2) Lightly spray 4 ramekins with oil and place a spoonful of the prepared salsa in the base of each dish. Carefully break an egg into each ramekin dish. Place the dishes in a roasting pan half-filled with hot water and sprinkle the top of each egg with pepper. Heat the remaining salsa in the pan gently.
3) Bake the eggs for 8 to 12 minutes, or until cooked to personal preference. Stir the chopped cilantro into the reserved salsa and serve with the cooked eggs.