Haricots en Cocotte

It sounds up-market, but it is just baked beans with an egg on top and a few herbs. All right, it is a bit more interesting than that, but the principle remains the same.



1 400g can cherry tomatoes in juice.

1 400g can cannellini beans, drained.

2 tblsp tomato paste.

¼ cup chopped fresh origanum [reserve a little for garnish].

Salt to taste.

Dash cayenne pepper to taste.

2 eggs.



Preheat the oven to 200°C. Mix the tomatoes, beans, tomato paste, origanum, salt and pepper together in a small saucepan and gently bring to the boil. Pour in equal parts into two ramekins, make a little well in the centre of each and crack an egg into them. Place in the oven and bake until the eggs are set – usually about 10 minutes – then remove from the oven, garnish with the reserved origanum and serve immediately.


Serve with: A couple of slices of crusty fresh bread to mop up the gravy.


Serves: 2.

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