This is by far the easiest recipe to make and you don't really need a recipe for it.

How to make a cocotte without a recipe:

You can just use whatever veggies you have lying around in the fridge, anything from tomatoes to zucchinis. Chop them into small pieces and place them in the oven-proof ramequins. You may add some tomato sauce, cream, feta or goat cheese, you can stir in your favourite herbs, a drizzle of olive oil and finally brake an egg onto each. Then bake.

It takes no more than a few minutes to chop and prep, and about 10 to cook. You can make this for lunch, dinner or as a pretty side dish to compliment a larger meal. 

veggie egg cocotte

makes 2


1/2 small broccoli, cut into florets
2 small button mushroms, sliced
4 tbs tomato sauce
2 pasture-raised eggs
2 tbs parmesan cheese, grated
Olive oil


Pre-heat oven at 350F/180C.

Grease your oven-proof ramequins. Divide the broccoli and mushrooms between the two. Spread 2 tbs of tomato sauce onto each. Then brake an egg onto each one and sprinkle the top with 1 tbs of parmesan.

Place in the oven and bake for 10-12 minutes. Until the edges brown and the egg white cooks.