A layer of tomato sauce is topped with eggs, breadcrumbs and parmesan and steamed in the oven until cooked.


  • 4 eggs

  • 1 Jar of tomato sauce

  • 1 sprig of fresh basil (optional)

  • Handful of breadcrumbs

  • 1 tbsp grated parmesan cheese


  • 1.

    Place a couple of serving spoons of tomato sauce into the base of each ramekin or 'cocotte' and add two whole eggs on top per person.

  • 2.

    Scatter with a little more sauce, and top with the basil (if using), breadcrumbs and parmesan cheese. Place under a hot grill or in the oven until the eggs are cooked and set to your liking!

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 188kj
  • Fat Total 10g
  • Saturated Fat 4g
  • Protein 15g
  • Carbohydrate 8g
  • Sugar 2g
  • Sodium 272mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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