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.
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
- 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.