Eggs en Cocotte With Tomato and Goat Cheese

Eggs en Cocotte With Tomato and Goat Cheese
  • Yield:Serves 4
  • Active time:40 minutes
  • Total time:40 minutes

[Photograph: Vicky Wasik]

These easy, individually baked eggs are set above a layer of thick and oniony tomato sauce and topped with crumbled fresh goat cheese.

Why It Works

Individually baked eggs, each cooked to perfection. Read the Whole Story
  • Making a divot in the center of the tomato layer in each ramekin helps hold the yolks right in the middle of the ramekins.
  • A low oven and hot water bath cook the eggs slowly, giving you a wide window of opportunity to pull them out before the yolks fully set.

Ingredients

  • 2 tablespoons (30ml) extra-virgin olive oil, plus more for greasing ramekins and drizzling
  • 1/2 medium onion (5 ounces; 150g), thinly sliced (about 1 cup)
  • 1 medium clove garlic, roughly chopped
  • 1 (28-ounce) can peeled whole tomatoes (1 pound 12 ounces; 800g), drained and crushed by hand
  • 1 rosemary sprig
  • Kosher salt and freshly ground black pepper
  • 4 large eggs
  • 1 ounce (30g) goat cheese, crumbled
  • Boiling water
  • Toasted bread, for serving

Directions

  1. 1.

    Preheat oven to 350°F (175°C). 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.