This morning I was craving something rich and flavorful and decided to try out this classic recipe with a twist, Delicious eggs en cocotte with tomato in my new ramenkins or little cocottes. I revisited the classic Eggs en Cocotte (baked eggs) recipe and created my own version of it. The classic recipe is made with crème fraîche, but I preferred to change this ingredient for pureed tomatoes to make it lighter while still retaining a lot of flavors. You can still add some cream if you prefer.
Quick Facts
- Preparation time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Servings: Makes enough for 2 servings
- Difficulty: Easy
- Dietary notes: Gluten-free, Vegetarian option available
Delicious eggs en cocotte with tomato
Ingredients
- 4 eggs
- 2 tablespoons tomato puree or your favorite tomato sauce
Optional toppings
- 1 oz of ham or smoked sausage
- 1 oz cheese or cherry tomatoes
- 4 black olives
- 1 oz feta cheese
- 2 tablespoons diced tomatoes
- 1 tablespoon chives finely chopped
- 1 tablespoon basil finely chopped
- 1 tablespoon parsley finely chopped
- Salt and freshly ground black pepper to taste
- 2 tablespoons cream optional
Instructions
Preheat the Oven
- Preheat: Preheat your oven to 200°C (400°F).
Prepare the Tomato Base
- Season the Tomatoes: Sprinkle the pureed tomatoes with salt, freshly ground black pepper, and finely chopped chives.
- Layer the Tomatoes: Place a spoonful of pureed tomatoes and a tablespoon of fresh diced tomatoes in the bottom of each ramekin.
Assemble the Cocottes
- Add the Eggs: Break two eggs on top of the tomato base in each ramekin.
- Add the Fillings: Add the ham or smoked sausage and cheese or cherry tomatoes on top of the eggs.
- Add More Tomatoes and Cream: Add a second spoonful of pureed tomatoes and one tablespoon of cream (if using) on top of the eggs and fillings.
- Season: Sprinkle with a pinch of salt and freshly ground black pepper.
Bake
- Prepare the Baking Dish: Place the ramekins in a baking dish. Add hot water to the baking dish until it reaches halfway up the sides of the ramekins to create a bain-marie.
- Bake: Bake in the preheated oven for 10-15 minutes, or until the egg yolks are cooked to your liking. For runny yolks, check at around 10 minutes.
Serve
- Garnish: Finish with a sprinkle of finely chopped chives.
- Serve: Serve immediately with toast for dipping.
Nutrition
Why You’ll Love This Delicious eggs en cocotte with tomato Recipe
Eggs en cocotte is a delightful French dish that’s perfect for breakfast, brunch, or a light dinner. This version uses pureed tomatoes instead of cream, making it lighter but still packed with flavor. It’s a versatile recipe that can be easily customized with your favorite ingredients.
Tips and Tricks
- Customize Your Cocottes: Feel free to customize your eggs en cocotte with different fillings such as spinach, mushrooms, or bell peppers.
- Cooking Time: Adjust the baking time based on how you like your eggs. For firmer yolks, bake a bit longer.
- Cheese Options: Use your favorite cheese such as Gruyère, cheddar, or feta for added flavor.
This Eggs en Cocotte with Tomato recipe is a perfect, flavorful start to your day or a light, satisfying meal for any time. The combination of eggs, tomatoes, and your favorite fillings, baked to perfection, is sure to become a favorite in your household. Enjoy making this simple yet elegant dish!
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One thought on “Delicious eggs en cocotte with tomato”
Hola!
Thank you Flo!
Keep cooking!
Gaila