This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
Runny, creamy eggs, grilled summer vegetables and a few fresh herbs: these oeufs cocotte are as simple as they are quick, and perfect for Sunday brunch, as a gourmet starter or as a main course. Dip delicious slices of ciabatta bread, it's a comforting delight!
Table des matières
💙 Why you'll love them
- They're super-simple to prepare: just sauté the vegetables, place everything in ramekins and bake for a few minutes.
- They are seasonal and vegetarian.
- They require few ingredients and are perfect for a meal on the go.
- They are infinitely versatile: treat yourself with these cocotte eggs with smoked salmon or these ones, with vegetables and cheese. In fact, you can put anything you like in it!
These are the main ingredients, and the quantities can be found in the recipe card below.
- Eggs - ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
- Cherry tomatoes: in full season from June to September included.
- A yellow or white onion, softer and more subtle than a red onion.
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Spices: cumin, paprika and hot cayenne pepper.
- Fresh goat cheese, available in supermarkets or cheese shops.
- Herbs: cilantro, basil and chives. I recommend using fresh herbs, but frozen works just as well!
✅ Gluten-free and dairy-free version
- To make this recipe gluten-free, look carefully at your spices, as some may contain gluten.
- Goat cheese is generally low in dairy, so it can be tolerated by people with mild intolerances. In case of severe intolerance, remove it.
👩🏻🍳 The chef's tips
- Butter your ramekins well to prevent the filling and egg from sticking to the bottom.
- Be careful not to burst your yolk when dropping the egg into the ramekin, or you'll end up with a hard-boiled egg after baking.
- It's crucial to cook your ramekins in a dish that contains water: it's the steam that makes them soft and cooked, without being hard.
💡 Frequently Asked Questions
No, they must be made at the last minute, otherwise the eggs will harden and the yolk will no longer be runny at all.
Put the rest of the vegetables on a toast and bake for 5 to 10 minutes in a 390°F/200°C oven. Then add a little fresh goat's cheese and a few herbs, and it's a real treat!
Like soft-boiled eggs, cocotte eggs are often accompanied by slices of buttered bread. You can also eat them with a soup or a good salad, to add freshness.
Yes, you can bake them:
In a bain-marie: place ready-made ramekins in a large saucepan and pour in water (it should reach ⅔ of the way up the sides of the ramekins). Boil the water for a dozen minutes, until the egg white has set, and enjoy as soon as it's ready!
In the microwave: cover each ramekin with cling film and place one at a time in the microwave. Set to maximum power and cook for around 45 seconds.
Yes, but be careful: it's because the ramekins are small that they're used for this recipe. If you use other containers, they must be small too.
Cocotte eggs should be eaten as soon as they're ready, otherwise egg yolks will harden and will no longer be runny!
😋 Other quick-to-prepare gems
- Pesto, tomato and goat cheese samosas
- Salmon avocado toast (with spicy mayo)
- Parmesan and Panko crusted salmon
If you make these summer veggies eggs cocotte, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
Summer veggie eggs cocotte (French baked eggs)
- 4 eggs
- 1 teaspoon olive oil
- 1 ⅔ cups bell pepper
- 1 onion
- 2 garlic cloves
- 1 ⅔ cups cherry tomatoes
- 2 teaspoons cumin
- 2 teaspoons ground sweet paprika
- ½ teaspoon Cayenne pepper
- ¼ cup goat cheese
- salt to taste
- black pepper to taste
- fresh cilantro
- fresh basil
- fresh chives
- Preheat oven to 390°F/200°C on natural convection/static heat high and low. Chop the peppers, garlic and onion and fry in a pan with a drizzle of olive oil for 10 minutes, stirring often to prevent sticking.
- Prick the cherry tomatoes with a fork, then add the paprika, cumin, cayenne pepper, thyme and oregano. Cook for 5 minutes, then cover, reduce heat to low-medium and cook for a further 5 minutes.
- Butter your ramekins and place the vegetables, a little goat cheese and an egg in each one.
- Repeat until all ingredients are used up. Place the ramekins in a large ovenproof dish, and fill with water up to the height of the ramekins. Bake for 13 to 15 minutes (the white should be quite white and the yolk still runny, not hard).
- Remove the ramekins and add the freshly chopped chives, cilantro and basil. Serve piping hot straight from the oven.