Eggs En Cocotte with Tomato Sauce
En cocotte is French and means cooked in a casserole. In this case, the casseroles are tiny ramekins.
Serves: 4Hands-on: 10 minutesTotal: 40 minutesDifficulty: Medium
- 1 Tbsp. olive oil
- 1 clove garlic, peeled and crushed
- 3 medium tomatoes, peeled, seeded and chopped
- ½ tsp. olive oil
- 4 large eggs
- 1 tsp. salt
- ½ tsp. ground black pepper
- 1 Tbsp. chopped parsley
- 4 thick slices multigrain bread
- Preheat the oven to 350°F.
- Heat 1 tablespoon oil in a heavy frying pan or iron skillet. Add the garlic and cook for 1 minute or until it starts to turn golden. Add tomatoes. Cook over medium heat until thickened, approximately 15 minutes.
- Grease 4 ramekins (½ cup) with 1 tablespoon olive oil. Break 1 egg into each, trying not to break the yolk. Pour the tomato sauce evenly around the outside of each egg so the yolk is still visible. Season with salt and pepper.
- Place the ramekins in a deep baking tray and pour enough boiling water into the pan to come halfway up the sides of the dishes. Bake 15 minutes for soft eggs and another 3 minutes if you prefer your eggs to be more set. Garnish with parsley and serve with bread.