Oeufs en Cocotte Provençale (Baked Eggs in Tomato and Pepper Sauce)
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Ingredients
- 8 eggs
- 400 g tinned chopped tomatoes
- 1 red pepper, diced
- 1 onion, finely diced
- 2 garlic cloves
- 10 g fresh basil leaves
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 278 kcal
- Protein
- 16.8 g
- Carbohydrate
- 10 g
- of which sugars
- 7.5 g
- Fat
- 18.2 g
- of which saturates
- 4.7 g
- Fibre
- 2.5 g
- Salt
- 0.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Heat the olive oil in a pan and cook the onion and red pepper for 8 minutes until softened, then add the garlic and cook for 1 minute more.
- 3
Stir in the tinned tomatoes and simmer for 10 minutes until thickened, then season well.
- 4
Divide the sauce between four small baking dishes or ramekins.
- 5
Crack two eggs into each dish on top of the sauce.
- 6
Bake for 10-12 minutes until the whites are just set but the yolks are still soft.
- 7
Scatter with basil leaves and serve straight away.
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