Eggs en Cocotte

WSVN — How does a French treat perfect for brunch or anytime sound? A twist on eggs is on the menu as we grab a Bite with Belkys.

The Chef: Max Makowski
The Restaurant: Cypress Tavern in Miami’s Design District
The Dish: Eggs en Cocotte
 
Ingredients:
6 large heirloom tomatoes, roasted and chopped
2 Tbs. extra virgin olive oil
1 yellow onion, chopped
3 cloves of garlic, minced
2 whole poblano peppers, roasted, seeded and chopped
1/2 cup white wine
2 cups canned chickpeas
1 quart vegetable stock
1 bunch cilantro, chopped
Kosher salt to taste
8 large chicken eggs

Method of Preparation:
– Put olive oil in a pot and add chopped onions.
When they become translucent, add garlic
and stir.   Add chopped, roasted poblano peppers and– chopped, roasted heirloom tomatoes. stir well.  Add white wine and stir.

– Next, add chickpeas and vegetable stock. Stew on medium heat for about an hour. When it’s about halfway through… add chopped cilantro, kosher salt and pepper. Finish cooking and transfer the stew into a baking dish called a cocotte.  Make sure you get a little bit of everything in the cocotte.

– Clear a spot in the middle and add two eggs.
Bake at 375 degrees for about 12 minutes- until the eggs are done.

To Plate:
Plate with grilled bread and garnish with chopped cilantro.

Serving Suggestion:  Layover Champagne Cocktail

Serves:  4

Cypress Tavern
3620 NE 2nd Ave. (Design District)
Miami, FL 33137
305.520.5197
http://cypresstavern.com/