Eggs En Cocotte With Tomato And Goat Cheese Recipe

1. 1

   Preheat oven to 350u00b0F (175u00b0C). 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.

2. 2

   Grease 4 (4-ounce) 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. (This will help cradle the egg yolk and keep it centered.)

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.