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Eggs in Cocotte

1 tablespoon olive oil
2 cloves garlic, minced
2 shallots, julienned
1 pint cherry tomatoes, cut in half
Kosher salt
Freshly ground black pepper
4 eggs
Your favorite sea salt
¼ cup crème fraiche
A chunk of parmesan cheese for grating (you will need 1-2 tablespoons per dish)
4 ramekins


Preheat your oven to 350 degrees.

Heat the olive oil in a small pot over medium, add the garlic and shallot and cook until soft but not browned, about 4-5 minutes. Add the tomatoes and continue cooking, covered for about 10-12 minutes until the tomatoes burst and the juices thicken slightly. Season with salt and pepper.

Spoon a couple tablespoons of the tomatoes mixture into each ramekin, making an indention in the center of the dish. Crack an egg into each ramekin. Season the egg with a pinch of sea salt and black pepper. Top with a generous dollop of cream fraiche and grating of parmesan cheese.

Place the ramekins into a casserole/baking dish and fill with boiling water until it reached 1/3 of the way up the sides of the ramekins. Place into the oven and bake for 15-18 minutes or until the yolk is set to your desired doneness.