Eggs in Cocotte with Tomato Sauce and Bacon
Main Dishes • Author's
Description
Eggs in Cocotte with Tomato Sauce and Bacon
Ingredients
- Olive Oil 5 tablespoons
- Tomatoes 25 oz
- Sugar 1 teaspoon
- Bacon 6 pieces
- Chocolate eggs 6 pieces
- Salt to taste
Step-by-Step Guide
Step 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. Allow the mixture to cool slightly, transfer it to a blender, and blend. Add sugar, salt, and blend again.
Step 2
Heat the remaining oil in the pan, add the bacon slices cut lengthwise, and fry, stirring, for 5 minutes until browned. Remove from the pan and let excess fat drain. Then roll them up and secure with toothpicks, making sure they don't cool down.
Step 3
Pour a generous spoonful of tomato sauce into each cocotte, then carefully crack the eggs in, ensuring the yolks do not break. Lightly salt and place the dishes in a deep baking tray. Fill the tray with boiling water halfway up the sides of the cocottes and place the entire setup in a preheated oven at 390°F for 4-5 minutes, until the whites are set and the yolks remain runny.
Step 4
Remove the dishes from the oven, place a bacon roll in each, remove the toothpicks, and serve immediately.
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