Food Network: Eggs en Cocotte with a Basque Piperade

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Eggs en Cocotte with a Basque Piperade
Recipe courtesy Amy Finley

Ingredients
2 cups water
2 tablespoons butter, softened
8 eggs
Salt and freshly ground black pepper
1/4 cup cream
1/4 cup freshly grated Parmesan
1 1/2 ounces prosciutto (about 4 slices), cut in 1/4-inch strips
2 tablespoons olive oil
1 small onion, finely diced
1 red pepper, seeds and ribs removed, cut in 1/4-inch strips
1 green pepper, seeds and ribs removed, cut in 1/4-inch strips

1 clove garlic, minced
1 (14 1/2-ounces) can diced, peeled tomatoes, drained
1/2 teaspoon red pepper flakes, optional
1 tablespoon chopped fresh basil leaves

Directions
Special equipment: 4 (1-cup) capacity ramekins

Preheat the oven to 375 degrees F. In a small saucepan, bring 2 cups water to a
boil.

Smear the bottom of each ramekin with the butter. For each serving, crack 2 eggs
into a small bowl or dish, being careful not to break the yolks, then slide into a
prepared ramekin. Season with the salt and pepper, drizzle with 1 tablespoon of

the cream, and sprinkle with 1 tablespoon of the Parmesan. Set the ramekins into a
medium-sized glass or ceramic baking pan, allowing at least 1 inch of space
between dishes. Transfer to the bottom rack of the oven and pour the boiling water
into the baking dish, being careful not to splash any hot water into the ramekins.
Cover with a sheet of aluminum foil and bake 8 to 12 minutes, until the whites are
set but the yolks are still soft and a bit runny. Prepare the piperade while the
eggs are baking.

In a large skillet over medium heat, cook the prosciutto in the olive oil until
beginning to crisp, then add the onion. Saute until lightly golden, then add the
red and green pepper and cook until the strips just begin to soften. Add the
garlic and cook 30 seconds to 1 minute, until fragrant, then add the tomatoes and
red pepper flakes, if using. Allow the mixture to stew over medium-low heat until
liquid has evaporated and the tomatoes are heated through. Check for seasoning and

add salt and pepper. Off the heat, add the basil. Divide between the ramekins (you
will have extra) and serve on a small plate, piping hot.

This recipe was provided by a finalist, who may or may not be a professional cook,
for The Next Food Network Star. Food Network has not tested this recipe and
therefore, we cannot make representation as to the results.