Kevin's Rojito Tomato Baked Eggs En Cocotte

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By Kevin Dundon

4 people 17 minutes 5 minutes


  • 1 - 100ml Ice Pop Moulds
  • 2 slices Bread 1 day old, cut into large croutons, plus extra for soldiers
  • 100 g Cheddar Cheese grated
  • 3 tbsp Creme Fraiche
  • 4 small Eggs
  • 4 tsp Green Pesto
  • 1 tbsp Oil
  • 80 g Salad Leaves
  • 4 - Shallot finely chopped
  • 4 - Signature Tastes Organic Rojito Tomatoes
  • 1 portion Spring Onions sliced
  • 100 g Streaky Bacon sliced
  • 2 tbsp SuperValu Mustard & Honey Dressing



  1. Preheat the oven to 180°C.
  2. Remove the tops of the tomatoes, extracting some flesh and seeds with a teaspoon. Place the hollowed tomatoes in an oven-safe dish.
  3. Over medium heat, sauté the bacon and shallots for 2 minutes. Remove from heat and transfer the mixture to a bowl.
  4. Combine the bacon and shallot mixture with crème fraîche, half of the cheddar cheese, and half of the spring onions. Season generously with salt and pepper.
  5. Spoon the prepared mixture into the hollowed tomatoes. Carefully break a raw egg into each tomato. Sprinkle pesto over the eggs and top with the remaining cheddar cheese.
  6. Sprinkle a little pepper over the top and place the dish in the preheated oven for approximately 15 minutes or until the eggs in each tomato are cooked to your liking.
  7. Remove from the oven and serve immediately. Garnish with extra pesto, bread soldiers, and a side of baby salad leaves drizzled with salad dressing.
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