Rojito Tomato Baked Eggs En CocotteRojito Tomato Baked Eggs En Cocotte
Rojito Tomato Baked Eggs En Cocotte
Rojito Tomato Baked Eggs En Cocotte
Elevate your breakfast or brunch with our Rojito Tomato Baked Eggs En Cocotte. Let the rich flavors of rojito tomatoes infuse every bite, creating a comforting and savory experience.
Kevin Dundon
Kevin Dundon
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Recipe - Grange - Ryan's
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Rojito Tomato Baked Eggs En Cocotte
Prep Time5 Minutes
Servings4
Cook Time17 Minutes
Ingredients
4 SuperValu Signature Tastes Organic Rojito Tomatoes
1 tbsp Oil
100g Streaky bacon, sliced
4 Shallots, finely chopped
3 tbsp Crème fraîche
4 tsp Green pesto
100g Cheddar cheese, grated
1 Bunch Spring onions, sliced
2 Slices of day-old batch bread, cut into large croutons, plus extra for soldiers
4 Small Eggs
80g Baby salad leaves
2 tbsp SuperValu Mustard and Honey Dressing
Salt & Pepper to taste
Salt & Pepper to taste
Directions
  1. Preheat the oven to 180°C.
  2. Remove the tops of the tomatoes, extracting some flesh and seeds with a teaspoon. Place the hollowed tomatoes in an oven-safe dish.
  3. Over medium heat, sauté the bacon and shallots for 2 minutes. Remove from heat and transfer the mixture to a bowl.
  4. Combine the bacon and shallot mixture with crème fraîche, half of the cheddar cheese, and half of the spring onions. Season generously with salt and pepper.
  5. Spoon the prepared mixture into the hollowed tomatoes. Carefully break a raw egg into each tomato. Sprinkle pesto over the eggs and top with the remaining cheddar cheese.
  6. Sprinkle a little pepper over the top and place the dish in the preheated oven for approximately 15 minutes or until the eggs in each tomato are cooked to your liking.
  7. Remove from the oven and serve immediately. Garnish with extra pesto, bread soldiers, and a side of baby salad leaves drizzled with salad dressing.
5 minutes
Prep Time
17 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
4 SuperValu Signature Tastes Organic Rojito Tomatoes
SuperValu Tomatoes (6 Piece)
SuperValu Tomatoes (6 Piece)
€1.29€0.22 each
1 tbsp Oil
SuperValu Sunflower Oil  (1 L)
SuperValu Sunflower Oil (1 L)
€1.95€1.95/l
100g Streaky bacon, sliced
Oakpark American Style Smoked Streaky Bacon (170 g)
Oakpark American Style Smoked Streaky Bacon (170 g)
Only €2
€2.00 was €2.50€11.76/kg
4 Shallots, finely chopped
Signature Tastes Banana Shallots (350 g)
Signature Tastes Banana Shallots (350 g)
€1.49€4.26/kg
3 tbsp Crème fraîche
SuperValu Crème Fraîche (200 ml)
SuperValu Crème Fraîche (200 ml)
€0.99€4.95/l
4 tsp Green pesto
SuperValu Green Pesto (190 g)
SuperValu Green Pesto (190 g)
€1.49€7.84/kg
100g Cheddar cheese, grated
SuperValu Light Red Grated Cheddar Cheese (200 g)
SuperValu Light Red Grated Cheddar Cheese (200 g)
€1.75€8.75/kg
1 Bunch Spring onions, sliced
SuperValu Scallion (1 Piece)
SuperValu Scallion (1 Piece)
€0.99
2 Slices of day-old batch bread, cut into large croutons, plus extra for soldiers
Not Available
4 Small Eggs
SuperValu Free Range Medium Eggs (6 Piece)
SuperValu Free Range Medium Eggs (6 Piece)
€1.95€0.33 each
80g Baby salad leaves
SuperValu Baby Leaf Salad (100 g)
SuperValu Baby Leaf Salad (100 g)
€1.59€15.90/kg
2 tbsp SuperValu Mustard and Honey Dressing
SuperValu Chilled Honey and Mustard Dressing (175 ml)
SuperValu Chilled Honey and Mustard Dressing (175 ml)
€1.99€11.37/l
Salt & Pepper to taste
SuperValu Table Salt   (750 g)
SuperValu Table Salt (750 g)
€0.50€0.67/kg
Salt & Pepper to taste
Funky Soul Ground Black Pepper (41 g)
Funky Soul Ground Black Pepper (41 g)
€0.89€21.71/kg

Directions

  1. Preheat the oven to 180°C.
  2. Remove the tops of the tomatoes, extracting some flesh and seeds with a teaspoon. Place the hollowed tomatoes in an oven-safe dish.
  3. Over medium heat, sauté the bacon and shallots for 2 minutes. Remove from heat and transfer the mixture to a bowl.
  4. Combine the bacon and shallot mixture with crème fraîche, half of the cheddar cheese, and half of the spring onions. Season generously with salt and pepper.
  5. Spoon the prepared mixture into the hollowed tomatoes. Carefully break a raw egg into each tomato. Sprinkle pesto over the eggs and top with the remaining cheddar cheese.
  6. Sprinkle a little pepper over the top and place the dish in the preheated oven for approximately 15 minutes or until the eggs in each tomato are cooked to your liking.
  7. Remove from the oven and serve immediately. Garnish with extra pesto, bread soldiers, and a side of baby salad leaves drizzled with salad dressing.