Eggs En Cocotte 

Yes, it’s March and in New York we had a little taste of Spring. But, the blizzard storm Stella gave me the perfect excuse to coupe up, and turn my oven on. 

What is known as a popular hangover dish is actually one of my favorite breakfast pleasures – without the hangover. I needed to use my tomatoes and I had arugula that was on the brink. My fridge is always full of at least four kinds of cheese, (I am a proud cheese head) so, I decided to make myself one of my favorite treats for my adult snow day! 

It helps if you have a cocotte pan, but a cast iron pan will work, too. 


2 tomatoes 

2 eggs 

1 T of olive oil 

1 C arugula 

1 C mozzarella (or any other cheese on hand – perhaps Parmesan) 

1 small garlic clove 

1 tsp red pepper flakes 

Salt and Pepper to taste 

Set oven to 350 degrees F. Dice one tomato, garlic clove, and add it to a sauce pan with olive oil, salt and pepper, and red pepper flakes. Let cook until tomatoes begin to bubble. 

While ingredients are cooking, slice the remaining tomato. Layer the bottom of you cocotte pan with slice tomatoes, top with arugula and add shredded mozzarella. 

Once your tomato sauce is bubbled, taste it and make sure it’s delicious. Once perfected, add a bit – not all – on top of mozzarella. Layer again with sliced tomatoes, arugula and mozzarella. Add remaining tomato sauce. Continue procedure until sliced tomatoes and sauce is used up. Crack two eggs on top of tomato mixture. ​ 

Place into oven and bake for 20 to 25 minutes. The baking time does depend on how well you want your eggs cooked. How to do it tip watch the cooking time of your egg whites. The less translucent your egg whites become, the closer to being done they are. I prefer my eggs over easy so I can mix everything together. Either way you prefer,  enjoy!