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Baked eggs en cocotte - Italian-style

Frank Bordoni from Great Food Bites
Tomatoes, garlic and balsamic vinegar add a Mediterranean flavour to baked eggs in Frank Bordoni's simple yet tasty recipe

Baked eggs en cocotte - Italian-style

Method

1. Preheat the grill or the oven to 180C/gas 4. Skin, seed and chop the tomatoes. Place the chopped tomatoes in a bowl with the garlic, olive oil, balsamic vinegar and parsley. Season with salt and freshly ground pepper and mix well.

2. Place a little of the mixture into the base of 4 ramekins or 'cocottes' and break an egg into each ramekin.

3. Scatter each egg with a little more of the tomato mixture, making sure you add the 'juice' as well. Top with breadcrumbs and a drizzle of olive oil.

4. Place under a hot grill or in the oven until the eggs are cooked and set to your liking. Serve at once.

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Serves: 4

Prep: 10 min
Cook: 10 min

Ingredients
4 large ripe tomatoes
1 garlic clove, chopped
1 tbsp Olive oil, plus extra for drizzling
2 tbsp Balsamic vinegar
1 tbsp chopped flat-leaf parsley
1 pinch salt and fresh ground black pepper
4 Eggs
3 tbsp wholemeal breadcrumbs