Ingredients :

• 250 g cherry tomatoes

• 4 large organic free-range eggs

• 130 g Feta

• 40 g yellow onion

• 15 g hazelnuts

• coarse salt

• fresh basil leaves

• olive oil

Instructions :

• Wash the cherry tomatoes and cut them into 4. Pour them into a pan with the peeled and chopped onion and a drizzle of olive oil.

• Heat over low heat, then add the peeled and pressed garlic cloves and season to taste with coarse salt. Mix and cook for a few minutes until you obtain a tomato compote.

• Add the washed and chopped basil leaves. Mix.

• Oil the bottom of your 4 ramekins, then pour in equal parts of your tomatoes. Crumble the feta on top and then add the hazelnuts chopped with a knife.

• Then add an egg on top per ramekin. Add a little water to the bottom of the basic casserole dish and place your ramekins inside. Use the rack to help you stack them if necessary.

• Close the casserole dish and cook for 15 minutes at the maximum position, top and bottom. Then leave to cool for 10 minutes before opening the casserole dish and enjoying.

Trick :

• It is possible to replace the feta with goat cheese or Roquefort.

Enjoy your food !