Saturday, April 4, 2015

Eggs en Cocotte

A quick, simple dish for a weekend morning. I won a set of Staub's mini cocottes and knew that the first thing I had to make was this dish... a baked version of Shakshuka.

Per cocotte:
1 egg
1/4 cup tomato sauce (from a jar or your own version)
salt and pepper

fresh baguette
olive oil
Preheat oven to 325 degrees.

Spoon tomato sauce into cocottes, ramekins or glass jars. Crack the eggs into each container.

(Since I wanted the yolk on top for a nicer photo, I separated each yolk from the white and dropped it in on top)

Bake for around 12 minutes, depending on your desired yolk temperature.

Meanwhile, slice and grill bread in a little olive oil.

Top each cocotte with large flake salt like David's Kosher salt and freshly ground pepper.

No ramekins or cocottes? Just make a larger batch on the stovetop: pour tomato sauce into a pan, make a well in the middle, crack some eggs in and cover, cook for 12 to 15 mins on medium heat.