Let me introduce you to this creative fusion that combines two beloved breakfast traditions – the vibrant, spicy Shakshuka and the luxurious French Eggs en Cocotte. This dish brings together the best of both worlds, creating something that’s both comforting and exciting.

Why This Recipe Works

The combination of North African spices with rich French cream creates a uniquely delicious dish. The water bath method ensures perfectly cooked eggs with silky yolks, while the spiced tomato base provides a flavorful foundation that’s enhanced by the cream.

Understanding Key Components

Shakshuka, a North African and Middle Eastern staple, traditionally features eggs poached in a robustly spiced tomato sauce. The dish typically includes:

• Chunky tomato-based sauce: you can use canned tomatoes for faster cooking or fresh chopped tomatoes for this recipe
• Aromatic spices: we’re using smoked paprika, onion powder and garlic. The chilli flakes are optional and can be adjusted to your taste and tolerance.
• Fresh herbs: parsley adds flavour and freshness which cuts through the richness of the cream and cheese. You can use other herbs such as oregano.
• Eggs poached directly in sauce
• Served with bread for dipping, any crusty bread would be great in this recipe. Great options include: pane di casa, ciabatta, sourdough, baguette etc.

Eggs En Cocotte: This French breakfast dish, also known as baked eggs. It’s eggs slow cooked in a mixture of cream and cheese

• Eggs baked in individual ramekins
• Heavy Cream: serves as the base. Cannot be substituted.
• Cheese: traditionally made with French cheese like Gruyere. I used Feta for this recipe as it compliments the Shakshuka
• Cooked in water bath: This allows us to slow cook the eggs. Without the water, the eggs will cook very quickly and there’s a higher risk of overcooking the eggs and we won’t get that velvety and delicate texture of the eggs.

Tips!

• Use room temperature fresh eggs
• Check doneness early by carefully do the wobble test. The egg white should be opaque and there should be a slight wobble. Take it out as the eggs will continue to cook.
• Use hot water for bath/bain marie for this. To carefully do this, place your ramekins in a deep baking tray and into the oven. Then pour the hot water from your kettle into the baking tray halfway up, carefully not to let the hot water splash into the ramekins.
• Let cool slightly before serve.

Storage and Make-Ahead Tips

• Make the Shakshuka sauce ahead of time and keep refrigerated for up to 2 days.
• Assemble just before baking
• Serve immediately and consume within a few hours. Storing leftovers not recommended.

Ingredients

4 eggs
1/2 can of diced tomatoes
1/4 – 1/2 red bell pepper (capsicum), finely diced
1/2 onion, finely diced
2 garlic cloves, minced
1/2 tbsp smoked paprika
1/2 tbsp onion powder
2-3 tbsp heavy cream
chilli flakes, to taste
feta cheese, crumbled
bread slices, toasted

Method

Prepare oven to 180C / 350F.

In a pan over medium heat with a bit of oil, saute the garlic, onion and red bell pepper together for 5 minutes or until tender. Add the canned tomatoes, spices and season to taste. Continue to simmer until everything is cooked through.

Divide the Shakshuka mixture into 2 ramekins, followed by the eggs, cream and cheese.

Place the ramekins into a large tall baking dish and fill the baking dish halfway up the ramekins with boiling water. Bake at 180C / 350F for 16-18 minutes for desired doneness of eggs. Meanwhile toast your bread slices.

Once done, top with parsley and salt. Serve with toasted bread.