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Grease the ramekin. Preheat the oven to 375°F (175°F) and grease two 5-ounce ramekins with oil.
Add the eggs. Crack one egg into each ramekin and bake for 8 to 10 minutes. Note that different sized ramekins may affect cook time. I recommend checking on them at 7 minutes, and removing them from the oven when they look slightly undercooked, as they'll continue to cook once removed. Alternatively, you can use a muffin tin with a single egg in each cavity (so 12 eggs total), and cook for 8 to 10 minutes.
Season and enjoy. Sprinkle salt and pepper on top, and if you'd like, some freshly chopped herbs before serving.