Eggs in Cocotte with Tomato Sauce and Bacon

Main Dishes | Author's cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Eggs in Cocotte with Tomato Sauce and Bacon

Ingredients

Olive Oil - 5 tablespoons
Tomatoes - 26.5 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 392°F for 4-5 minutes, until the whites are set and the yolks remain runny.