Preparation

Today we have a perfect French recipe for a brunch, as an entree or a light dinner. The eggs in cocotte are a delicious dish in which you can put almost anything and adapt it to the personal tastes of each. We have decided to prepare them with tomato sauce and cheese a simple but very tasty combination.

Eggs are foods rich in proteins of high biological value, present in their clear. In the yolk contains fat and different vitamins. In this case the eggs are cooked on the plate, so that their caloric content will not increase since no oil is used for its preparation. When accompanying the eggs of a tomato sauce, the dish is enriched in terms of its content of vitamins, minerals and substances with antioxidant action, great allies of health.

Elaboration:

The first thing we are going to do is preheat the oven to 170ºC. Next, we peel the tomatoes, take out the seeds, and chop them. Chop the clove of garlic and the shallot.

Heat some Betis olive oil in a pan and poach the shallot with the garlic and a pinch of salt, for about 3 minutes. Add the tomatoes, thyme and oregano (we can also use basil, rosemary ...) and salt and pepper. We remove from time to time and cook over medium heat for about 5 minutes. It must be thick.

We grease the two individual cocotte molds with Betis olive oil. We will also need a deep tray or fountain to fill it with water and reserve.

Fill the base of the molds with tomato sauce, form a small hole in the center and break each egg inside. It can be easier if we break the eggs one by one in a separate bowl or ladle and slide them from there. Divide the shredded goat cheese on top and add salt and pepper.

Bake in a bain-marie by placing the cocotte on the tray with hot water, about 12-15 minutes, until the white has set, but the yolk remains honeyed, to taste. We can serve it with a bit of paprika on top, toast and a green salad or some ham.

Note: the quantities indicated are for 2 people, cooking 12 min preparation 32 min.