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    Eggs en Cocotte with Tomato and Goat Cheese

    French
    ​

    4 servings

    servings

    40 minutes

    total time
    Start Cooking

    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

    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.

    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.)

    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.

    Nutrition

    Serving Size

    Serves 4

    Calories

    290 kcal

    Total Fat

    17 g

    Saturated Fat

    4 g

    Unsaturated Fat

    0 g

    Trans Fat

    -

    Cholesterol

    190 mg

    Sodium

    395 mg

    Total Carbohydrate

    24 g

    Dietary Fiber

    4 g

    Total Sugars

    9 g

    Protein

    12 g

    4 servings

    servings

    40 minutes

    total time
    Start Cooking

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    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.