Baked Eggs En Cocotte - Italian-Style

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

• Ready In: 20 mins
• Serves: 4

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.