Recipe courtesy of Amy Finley
Episode: Meet the Press
Save Recipe Print
Eggs en Cocotte with a Basque Piperade
Total:
1 hr 10 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 10 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Eggs Over Easy

Recipe courtesy of Alton Brown

Southern Eggs En Cocotte

Recipe courtesy of Claire Robinson

Eggs en Cocotte

Recipe courtesy of Michael Chiarello

Eggs in Pots (Oeufs en Cocotte)

Recipe courtesy of Rachel Khoo

Asparagus with Leeks and Pancetta with Eggs en Cocotte

Recipe courtesy of Michael Chiarello

En Papillote

Recipe courtesy of Kelsey Nixon

Brioche en Surprise

Recipe courtesy of James Beard

Oeufs en Meurette

Recipe courtesy of Graham Kerr

Browse Reviews By Keyword

          On TV

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.