Baked Eggs En Cocotte - Italian-Style |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Tomatoes, garlic and balsamic vinegar add a Mediterranean flavour to baked eggs in this simple yet tasty recipe. Ingredients:
4 red ripe tomatoes |
1 garlic clove, chopped |
1 tablespoon olive oil, plus extra for drizzling |
2 tablespoons balsamic vinegar |
1 tablespoon chopped flat leaf parsley |
1 pinch salt & freshly ground black pepper |
4 eggs |
3 tablespoons whole wheat bread crumbs |
Directions:
1. Preheat the broiler or the oven to 350°F Skin, seed and chop the tomatoes. Place the chopped tomatoes in a bowl with the garlic, olive oil, balsamic vinegar and parsley. Season with salt and freshly ground pepper and mix well.
2. Place a little of the mixture into the base of 4 ramekins or 'cocottes' and break an egg into each ramekin.
3. Scatter each egg with a little more of the tomato mixture, making sure you add the 'juice' as well. Top with breadcrumbs and a drizzle of olive oil.
4. Place under a hot broiler or in the oven until the eggs are cooked and set to your liking. Serve at once.
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