Greek Eggs en Cocotte
Overview
Did you know the ancient Greeks believed eggs were a symbol of rebirth and renewal? It’s no wonder they’ve been a breakfast favorite for centuries! These Greek-Style Eggs en Cocotte bring a Mediterranean twist to the classic baked egg dish. Featuring the bold flavors of Sun Dried Tomatoes with oregano, basil, and garlic—this dish also includes sweet bell peppers, yellow onions, and feta cheese.
Total Cook Time: 30 minutes
Serves: 4
Vegetarian
Bella Product Used:
Sun Dried Tomatoes with Greek Oregano, Basil & Garlic: Julienne-Cut (Resealable Pouch)
Ingredients
- 4 tbsp yellow bell pepper, diced
- 4 tbsp yellow onion, diced
- 1 3 oz bag Bella Sun Luci Greek Oregano, Garlic, and Basil Sun Dried Tomatoes
- 4 tbsp artichoke hearts, drained
- 4 tbsp feta cheese
- 2 tsp parsley, finely chopped
- 12 eggs
- Salt and pepper to taste
Directions
- Fill a saucepan with water about a quarter of the way up and heat it over medium flame until warm.
- Crumble the Italian sausage into smaller pieces and cook thoroughly until browned.
- Evenly divide the cooked sausage into ramekins.
- Add 1 tablespoon of pepper jack cheese, bell peppers, sun dried tomatoes, and cilantro to each ramekin.
- Pour heavy cream over the mixture in each ramekin.
- Carefully crack 3 eggs into each ramekin.
- Garnish with a pinch of salt and pepper.
- Top each ramekin with remaining pepper jack cheese.
- Place the ramekins carefully into the warmed water bath, and put the entire saucepan into the preheated oven.
- Bake the ramekins in an oven until the eggs are set and the cheese is melted and bubbly.
- Top with diced sun dried tomatoes, feta cheese, and parsley.
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