Baked Eggs En Cocotte - Italian-Style

Submitted by English_Rose

"Tomatoes, garlic and balsamic vinegar add a Mediterranean flavour to baked eggs in this simple yet tasty recipe."

 

• Ready In: 20mins
• Ingredients: 8
• Serves: 4

ingredients

• 4 red ripe tomatoes
• 1 garlic clove, chopped
• 14.79 ml olive oil, plus extra for drizzling
• 29.58 ml balsamic vinegar
• 14.79 ml chopped flat leaf parsley
• 0.25 ml salt & freshly ground black pepper
• 4 eggs
• 44.37 ml 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.

Reviews

[AmandaInOz]

These were fantastic! I substituted fresh basil for the parsley, and they came out great. They were a light and flavourful breakfast. The recipe easily halved to make two servings. A real keeper! Thanks English Rose!