Eggs en Cocotte With Tomato and Goat Cheese Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Senior Culinary Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
Learn about Serious Eats' Editorial Process
Updated Apr. 10, 2019
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Vicky Wasik

Why This Recipe Works

  • 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.

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

Recipe Details

Eggs en Cocotte With Tomato and Goat Cheese Recipe

Active 40 mins
Total 40 mins
Serves 4 servings

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. 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. 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. 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. 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.

Special equipment

4 (4-ounce) ramekins, baking dish

This Recipe Appears In

Nutrition Facts (per serving)
290 Calories
17g Fat
24g Carbs
12g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 290
% Daily Value*
Total Fat 17g 22%
Saturated Fat 4g 21%
Cholesterol 190mg 63%
Sodium 395mg 17%
Total Carbohydrate 24g 9%
Dietary Fiber 4g 13%
Total Sugars 9g
Protein 12g
Vitamin C 30mg 149%
Calcium 99mg 8%
Iron 3mg 14%
Potassium 642mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)