Baked Eggs with Tomato and Feta
Baking eggs in bright-red 16-ounce tomato-shaped cocottes makes this dish a showstopper at a summer brunch. If you don’t have cocottes, however, you can divide the ingredients among eight ramekins or dishes of similar size, serving two to each of your guests (or one per person if you’re serving other courses as well).
- 2 Tbs. olive oil
- 1 yellow onion, finely chopped
- 1 can (28 oz./875 g) whole plum tomatoes
- 2 Tbs. whole-grain mustard
- 1 tsp. red pepper flakes
- 1/4 cup (2 fl. oz./60 ml) heavy cream
- Kosher salt and freshly ground pepper
- 8 eggs
- 1/4 cup (1 1/2 oz./45 g) crumbled feta cheese
- 2 Tbs. chopped fresh flat-leaf parsley or oregano
Preheat an oven to 400°F (200°C).
In a sauté pan over medium heat, warm the olive oil. Add the onion and sauté until lightly browned, 6 to 8 minutes. Add the tomatoes, reduce the heat to medium-low and simmer, stirring occasionally, until the tomatoes start to break down, about 10 minutes. Stir in the mustard, red pepper flakes and cream. Season with salt and pepper.
Divide the tomato mixture evenly among four 16-oz. (500 g) mini cocottes. Carefully crack 2 eggs into each mini cocotte and use a spoon to gently swirl the egg white into the tomato mixture, leaving the yolk intact and uncovered. Season the yolks lightly with salt and pepper.
Bake until the egg is cooked to your liking, 10 to 15 minutes. Sprinkle with the feta and parsley and serve immediately. Serves 4.
Williams-Sonoma Test Kitchen