Easy Tomato Oeuf en Cocotte Recipe

To prepare the Tomato Egg Cocotte, start by preheating your oven to 375°F (190°C).

Cut the tops off the tomatoes and scoop out the flesh with a spoon. Season the inside of the tomatoes with salt and pepper, and place them in a baking dish.

Next, crack an egg into each tomato, being careful not to break the yolk.

In a small bowl, crush the garlic and mix it with the tomato sauce. Pour the tomato sauce mixture over the eggs in the tomatoes.