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
ingredients
method
step-by-step directions

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
  • 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.
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