Rojito Tomato Baked Eggs En Cocotte
Elevate your breakfast or brunch with our Rojito Tomato Baked Eggs En Cocotte. Let the rich flavors of rojito tomatoes infuse every bite, creating a comforting and savory experience.
Kevin Dundon
Kevin Dundon
Recipe - Ratoath - Hannon
Rojito Tomato Baked Eggs En Cocotte
Prep Time5 Minutes
Servings4
Cook Time17 Minutes
Ingredients
4 SuperValu Signature Tastes Organic Rojito Tomatoes
1 tbsp Oil
100g Streaky bacon, sliced
4 Shallots, finely chopped
3 tbsp Crème fraîche
4 tsp Green pesto
100g Cheddar cheese, grated
1 Bunch Spring onions, sliced
2 Slices of day-old batch bread, cut into large croutons, plus extra for soldiers
4 Small Eggs
80g Baby salad leaves
2 tbsp SuperValu Mustard and Honey Dressing
Salt & Pepper to taste
Salt & Pepper to taste
Directions
- Preheat the oven to 180°C.
- Remove the tops of the tomatoes, extracting some flesh and seeds with a teaspoon. Place the hollowed tomatoes in an oven-safe dish.
- Over medium heat, sauté the bacon and shallots for 2 minutes. Remove from heat and transfer the mixture to a bowl.
- Combine the bacon and shallot mixture with crème fraîche, half of the cheddar cheese, and half of the spring onions. Season generously with salt and pepper.
- Spoon the prepared mixture into the hollowed tomatoes. Carefully break a raw egg into each tomato. Sprinkle pesto over the eggs and top with the remaining cheddar cheese.
- Sprinkle a little pepper over the top and place the dish in the preheated oven for approximately 15 minutes or until the eggs in each tomato are cooked to your liking.
- Remove from the oven and serve immediately. Garnish with extra pesto, bread soldiers, and a side of baby salad leaves drizzled with salad dressing.
5 minutes
Prep Time
17 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Signature Taste Organic Rojito Tomatoes (300 g)
€2.99€9.97/kg
SuperValu Extra Virgin Olive Oil (1 L)
€5.50€5.50/l
Oakpark American Style Smoked Streaky Bacon (170 g)
€2.50€14.71/kg
Signature Tastes Banana Shallots (350 g)
€1.49€4.26/kg
SuperValu Crème Fraîche (200 ml)
€0.99€4.95/l
SuperValu Green Pesto (190 g)
€1.49€7.84/kg
Carbery Lactose Free Cheddar Cheese (200 g)
€2.50€12.50/kg
SuperValu Scallion (1 Piece)
€0.89
Brennans Traditional White Batch Loaf (800 g)
€1.99€2.49/kg
SuperValu Free Range Medium Eggs (6 Piece)
€1.95€0.33 each
SuperValu Baby Leaf Salad (100 g)
€1.59€15.90/kg
SuperValu Chilled Honey and Mustard Dressing (175 ml)
€1.99€11.37/l
Finish Salt (1 kg)
€4.95€4.95/kg
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg
Directions
- Preheat the oven to 180°C.
- Remove the tops of the tomatoes, extracting some flesh and seeds with a teaspoon. Place the hollowed tomatoes in an oven-safe dish.
- Over medium heat, sauté the bacon and shallots for 2 minutes. Remove from heat and transfer the mixture to a bowl.
- Combine the bacon and shallot mixture with crème fraîche, half of the cheddar cheese, and half of the spring onions. Season generously with salt and pepper.
- Spoon the prepared mixture into the hollowed tomatoes. Carefully break a raw egg into each tomato. Sprinkle pesto over the eggs and top with the remaining cheddar cheese.
- Sprinkle a little pepper over the top and place the dish in the preheated oven for approximately 15 minutes or until the eggs in each tomato are cooked to your liking.
- Remove from the oven and serve immediately. Garnish with extra pesto, bread soldiers, and a side of baby salad leaves drizzled with salad dressing.