Eggs in a cocotte with tomato sauce and bacon
6 servings
45 minutes
Eggs in a cocotte with tomato sauce and bacon is a refined dish that combines the tenderness of baked eggs with the rich flavor of tomato sauce and the crispy texture of bacon. Its roots can be traced back to European cuisine, where cocottes were traditionally used for preparing individual portions. The sweet-and-sour tomato sauce enriched with the aromas of fried bacon complements the creamy consistency of slightly baked eggs, creating a harmony of flavors. This dish is perfect for breakfast or a light dinner, allowing one to enjoy the sophistication of taste in a convenient portioned serving. Serve it hot while the bacon remains crispy and the eggs are tender and runny, creating an ideal balance between richness and lightness.
1
Blanch the tomatoes, peel them, and chop finely. Heat 3 tablespoons of oil in a pan, add the tomatoes, and sauté on low heat for 15 minutes, mashing with a spatula. Let the mixture cool slightly, transfer to a blender, and blend. Add sugar, salt, and mix again.
- Olive oil: 5 tablespoon
- Tomatoes: 750 g
- Sugar: 1 teaspoon
- Salt: to taste
2
Heat the remaining oil in a pan, add the bacon slices cut lengthwise, and fry, stirring, for 5 minutes until browned. Remove from the pan, let excess fat drain. Then roll into pinwheels and secure with toothpicks, do not let cool.
- Olive oil: 5 tablespoon
- Bacon: 6 pieces
3
Pour a generous spoonful of tomato sauce into each cocotte, then carefully crack the eggs in without breaking the yolk, lightly salt, and place the forms in a deep baking tray. Fill it with boiling water halfway up the height of the cocottes and send the whole setup into a preheated oven at 200 degrees for 4-5 minutes, the whites should be cooked, and the yolks should remain runny.
- Chicken egg: 6 pieces
- Salt: to taste
4
Remove the forms from the oven, place a bacon roll in each, remove the toothpicks, and serve immediately.
- Bacon: 6 pieces