Daphne took this traditional egg dish and added her own touch. If you're looking for an inventive way to use eggs, try this dish.
ingredients
method
ingredients

Eggs en Cocotte with Eggplant Caponata

  • 6 Eggs
  • 1 tablespoon Butter (separated)
  • Kosher Salt and Freshly Ground Black Pepper
  • 3 tablespoons Extra Virgin Olive Oil
  • 1/2 Medium Eggplant (cut into fine dice)
  • 1/2 Yellow Onion (cut into fine dice)
  • Red Bell Pepper (cut into fine dice)
  • 1 cup Whole San Marzano Tomatoes (drained and chopped)
  • 1 teaspoon Crushed Red Pepper Flakes
  • 1 tablespoon Capers
step-by-step directions
step-by-step directions
  • Heat the olive oil in a medium skillet over medium-high heat. Add the onions and cook until softened, about 3 minutes.
  • Add the red peppers and eggplant, a pinch of red pepper flakes, and saute, keeping the mixture in an even layer. Cook until eggplant softens, about 5 minutes.
  • Add the tomatoes, capers, a pinch of salt, and saute until mixture has thickened, about 15 minutes. Let cool.
  • Preheat oven to 425F.
  • Use butter to grease each of the 6 ramekins. Add a heaping two tablespoons of caponata to each ramekin.
  • Crack an egg into each ramekin, keeping the yolk intact. Season with salt and pepper. Place ramekins into a roasting pan, and fill roasting pan with hot water from a kettle until water comes halfway up ramekin sides. Cover dish with aluminum foil. 
  • Bake in oven until the yolks have set, about 10-15 minutes. Serve with mixed greens and toast points.

Watch how its made

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Eggs en Cocotte with Eggplant Caponata

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