Delicious eggs en cocotte with tomato

Prep Time: 10

Servings:

Author: Gaila Pérez - The Petit Gourmet

5 from 2 votes

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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.

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

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