Eggs en cocotte with tomato

Ingredients

• 600 gTomato
• 15 mlOlive oil
• 3 gGarlic
• 3 gParsley
• 6 pcsEgg
• 5 gSalt
• 1 gPepper
• 15 gGravy

Instructions

1. 1

   Prepare the tomato sauce

   • Make a small cross on each tomato, blanch briefly in boiling water, peel, halve and remove seeds.
   • Roughly chop the tomato flesh.
   • Heat the olive oil in a saucepan, add the chopped tomatoes and garlic, season with salt, pepper and chopped parsley.
   • Cover and simmer gently over low heat for 12–15 minutes until the sauce has slightly reduced.
2. 2

   Poach the eggs (en cocotte / bain-marie)

   • Preheat oven to 160 °C (140 °C fan) or prepare a large pot for a bain-marie.
   • Place 1–2 tsp of warm tomato sauce into buttered ramekins.
   • Carefully crack one very fresh egg into each ramekin on top of the sauce. Season lightly with salt and pepper.
   • Place the ramekins into a roasting pan and pour hot water until the ramekins are half-submerged.
   • Bake 10–14 minutes until whites are set but yolks still soft. Alternatively poach in the water bath on the stovetop to desired doneness.
3. 3

   To serve

   • Remove ramekins from the water bath and let drain briefly.
   • Optionally drizzle a little meat glaze (glace de viande) over each egg.
   • Sprinkle with chopped parsley and serve hot.