Eggs en Cocotte With Tomato and Goat Cheese Recipe
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Category
Easter
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Cusine
American
What do you need?
How to make?
Ingredients
2 tablespoons extra-virgin olive oil, plus more for greasing ramekins and drizzling
1/2 medium onion
1 medium clove garlic, roughly chopped
1 , drained and crushed by hand
1 rosemary sprig
Kosher salt and freshly ground black pepper
4 large eggs
1 ounce goat cheese, crumbled
Boiling water
Toasted bread, for serving
Directions
Preheat oven to 350 degrees F . In a medium saucepan, heat olive oil over medium-high heat until shimmering. Add onion and garlic and cook, stirring, until softened, about 4 minutes. Add crushed tomatoes and rosemary and cook, stirring, until thickened, about 4 minutes longer. Season with salt and pepper. Remove from heat. Discard rosemary sprig. Grease 4 ramekins with olive oil. Lightly sprinkle salt on the bottom and side of each ramekin. Scoop enough tomato mixture to form a thin, even layer on the bottom of each ramekin. Form a circular depression in the center of the tomato mixture in each ramekin. Gently slide an egg into each ramekin. Arrange crumbled goat cheese around each egg, then season with salt and pepper. Place ramekins in a baking dish and transfer to oven. Carefully pour enough boiling water into baking dish to submerge ramekins 3/4 of the way. Bake eggs en cocotte until whites are just set and yolks are still jiggly, about 15 minutes. Very carefully remove baking dish from oven. Using a very thin metal spatula and tongs, lift each ramekin out of the hot water. Set ramekins on a clean kitchen towel to dry bottoms, then transfer to plates. Drizzle with fresh olive oil and serve right away with toasts.
