Hello! hello! and a prosperous and happy new year!!
This morning I was craving something rich and flavorful, and just want it to try out my new cocotte!! so I revisited the classic Eggs en cocotte recipe for my own version of it! So the classic recipe is made with crème Fraiche and I preferred to change this ingredient for pureed tomatoes it makes it lighter but still has a lot of flavors!
Ingredients
- 4 eggs
- 2 tablespoons tomato puree or your favorite tomato sauce
- 1 oz of ham or smoked sausage
- 1 oz cheese
- 2 tablespoons diced tomatoes
- Chives finely chopped
- salt and pepper
Instructions
- Pre-heat oven to 200 C / 400 F.
- Sprinkle the pureed tomatoes with salt, freshly ground pepper and chives.
- Place a spoonful of pureed tomatoes and a tablespoon of fresh tomatoes in the bottom of a pan.
- Break the eggs on top, add the sausage and cheese and then add a second spoonful of pureed tomatoes and sprinkle with a pinch of salt and pepper. Repeat with the other ramenkin.
- Place the molds in a baking dish. Bake for 10-15 minutes or until yolks are cooked to your liking. To me, this time they were cooked but still liquid.
- Finish with a little chives and serve with toast.
Nutrition
Calories: 228kcal | Carbohydrates: 3g | Protein: 17g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 350mg | Sodium: 387mg | Potassium: 280mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 797IU | Vitamin C: 4mg | Calcium: 158mg | Iron: 2mg
Did you make this recipe?I'd love to see it! Follow @Petitgourmetsd snap a photo and tag #Petitgourmetsd!
I paired my eggs with coffee and toasted bread! and it was just delicious! so try it out and let me know how it goes!
Happy cooking!
Petit Gourmet says
Hola!
Thank you Flo!
Keep cooking!
Gaila