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. |
