Baked eggs en cocotte - Italian-style

Tomatoes, garlic and balsamic vinegar add a Mediterranean flavour to baked eggs in Frank Bordoni's simple yet tasty recipe
By Frank Bordoni
Baked eggs en cocotte - Italian-style
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 4 large ripe tomatoes
  • 1 clove garlic, chopped
  • 1 tbsp olive oil, plus extra for drizzling
  • 2 tbsp balsamic vinegar
  • 1 tbsp chopped flat leaf parsley
  • 1 pinches black pepper
  • 4 eggs
  • 3 tbsp wholemeal breadcrumbs


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.

Rate This Recipe