Eggs en cocotte with tomato and goat cheese: recipe for a homemade brunch


I like the idea of ​​brunch. I'm passionate about breakfast food so it's not surprising, although for me it's more of an early lunch as I can't remember when was the last time I got up late or without breakfast. Eggs seem almost indispensable in any brunch that boasts of being it, and one of my favorite ways to have them on a special occasion is in cocotte with tomato sauce and cheese. Simple but very tasty combination.

The truth is that bringing cocotte eggs like these to the table on a holiday, along with a good selection of breads and jams or a good oil, fresh fruit and something sweet, is a luxury with which to surprise someone special without make it really a great effort. In fact, it is more convenient for me to prepare the eggs that way than to make them poached or in an omelette.


For 2 persons
  • Egg 2
  • Garlic clove 0.5
  • Shallot 1
  • Ripe or canned tomatoes 2
  • Fresh or dried oregano to taste
  • Fresh or dried thyme to taste
  • Creamy roll goat cheese 20 g
  • Sweet paprika
  • Ground black pepper
  • Salt
  • Extra virgin olive oil
  • Toasted bread for serving

How to make eggs en cocotte with tomato and goat cheese

Difficulty: Easy
  • Total time 32 m
  • Elaboration 20 m
  • Cooking 12 m

Preheat the oven to 170ºC and grease with oil two individual molds type cocotte or ramekin. Choose a deep tray or fountain to fill with water and reserve. Peel the tomatoes and remove the seeds, if we use them natural, and chop. Chop the garlic clove and chives.

Heat a little olive oil in a frying pan and sauté the chives with the garlic and a pinch of salt for about 3 minutes. Add the tomatoes and cook, stirring occasionally, over medium heat for about 5 minutes. Add the thyme, oregano (or use basil, rosemary ...) and season. It should be thick.

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

Bake in a bain-marie placing the ramekins on the tray with hot water, about 12-15 minutes, until the white has set but the yolk remains mellow, to taste. Serve with a little paprika on top, toast and a green salad or some ham.

With what to accompany the eggs en cocotte

The ideal is to serve these eggs in cocotte with tomato and freshly made goat cheese, with the freshly melted cheese and mixed with the white and the honeyed yolk, to be able to dip the bread inside. You have to try to take part of the tomato sauce inside when eating them, the combination is as simple as it is delicious. If you are not into brunch, it is also a good recipe for dinner or to serve as a first course.

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