Œufs cocotte

COOK TIME
1 mins

TOTAL TIME
1 mins

Ingredients

Directions

1. 1

   1 Boil the tomatoes for 25s in a pot of water, cool them and peel them. Then, remove the seeds and cut them into small cubes.

2. 2

   2 Peel and slice the shallots, fry them in an oiled pan, then add the diced tomatoes and a little thyme. Stir for 2/3mn

3. 3

   3 Preheat the oven to 240°c (th 8) with a dish 2/3 full of water. Add the fresh cream to the pan, season with salt and pepper. Mix for 1 minute.

4. 4

   4 Divide half of the mixture into ovenproof ramekins. Break an egg in each one and cover with the rest of the mixture. Place in the oven, in a bain-marie, and cook for about 8 minutes. Sprinkle with a dash of oil and pepper before serving.