WEEKDAYS 1e|12c|p

Daphne Oz's Eggs en Cocotte with Eggplant Caponata

Eggs Cocotte Eggplant Caponata Daphne Oz
A traditional French dish with a healthy twist.
skill level
Easy
time
30-60min
servings
6
cost
$
Contributed by :
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.
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ingredients
  • 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
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    3 tablespoons Extra Virgin Olive Oil
    1/2 Yellow Onion (cut into fine dice)
    Heat the olive oil in a medium skillet over medium-high heat. Add the onions and cook until softened, about 3 minutes.
  • 2
    1/2 Medium Eggplant (cut into fine dice)
    Red Bell Pepper (cut into fine dice)
    1 teaspoon Crushed Red Pepper Flakes
    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.
  • 3
    1 cup Whole San Marzano Tomatoes (drained and chopped)
    1 tablespoon Capers
    Kosher Salt
    Add the tomatoes, capers, a pinch of salt, and saute until mixture has thickened, about 15 minutes. Let cool.
  • 4
      
    Preheat oven to 425F.
  • 5
    1 tablespoon Butter (separated)
    Use butter to grease each of the 6 ramekins. Add a heaping two tablespoons of caponata to each ramekin.
  • 6
    6 Eggs
    Kosher Salt and Freshly Ground Black Pepper
    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. 
  • 7
    Bake in oven until the yolks have set, about 10-15 minutes. Serve with mixed greens and toast points.
 
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