Oeuf Cocotte - Little Pans Filled With Love, For Breakfast!

• 4 tablespoons olive oil
• 4 tomatoes
• 8 eggs
• 4 tablespoons of cream cheese
• 4 tablespoons homemade pesto
• some freshly chopped parsley
• salt & pepper

1. Preheat the oven to 200C / 400F degrees and already boil about half a liter of water.
2. Pour 1 tbsp of olive oil in each cocotte.
3. Cut the tomato in little parts and divide over each pan.
4. Season with salt and freshly ground pepper.
5. Scoop 1 tbsp of cream cheese in every little pan.
6. Add 2 eggs in each as well.
7. Again, season with salt and pepper and sprinkle some freshly chopped parsley on top of it.
8. Put the cups in a larger baking dish and fill it up with the boiled water, until about half the cups, and set the whole thing in the oven.
9. Check them after about 10 minutes. When the eggs are sufficiently hardened, you can take the dish from the oven.
10. Carefully remove the trays of the dish, and serve with some toast.

olive oil, tomatoes, eggs, cream cheese, homemade pesto, parsley, salt

Taken from food52.com/recipes/21840-oeuf-cocotte-little-pans-filled-with-love-for-breakfast (may not work)