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Shirred Eggs with Marinara and Feta

Photo: Hector Manuel Sanchez
Total time 23 mins

Serves 4 (serving size: 1 cocotte)

While shirred eggs traditionally cook with a splash of heavy cream, we’ve lightened this version—and made the flavor even bolder—by enriching the egg with a little extra-virgin olive oil and tangy feta cheese. The process is delightfully simple: Just crack the eggs into the oiled mini cocotte, add the toppings, and bake until set.


  • 4 ounces sourdough bread, cut into 1/4-in. cubes
  • 2 teaspoons extra-virgin olive oil
  • 4 large eggs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup lower-sodium marinara sauce
  • 4 teaspoons crumbled feta cheese
  • 2 teaspoons chopped fresh oregano

Nutrition Information

  • calories 188
  • fat 8.9 g
  • satfat 2.5 g
  • monofat 3.7 g
  • polyfat 1.5 g
  • protein 10 g
  • carbohydrate 17 g
  • fiber 1 g
  • cholesterol 189 mg
  • iron 2 mg
  • sodium 542 mg
  • calcium 64 mg
  • sugars 2 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat oven to 375°F.
  2. Place bread cubes on a sheet pan; bake at 375°F for 13 minutes or until browned and crisp.
  3. Rub 1/2 teaspoon oil into each of 4 (8-ounce) mini cocottes or ramekins to coat inside. Divide bread cubes among cocottes. Crack one egg into each cocotte. Season each egg with 1/8 teaspoon salt and a dash of pepper. Spoon 1 tablespoon marinara into each. Sprinkle each with 1 teaspoon feta. Place cocottes in oven; bake at 375°F for 12 minutes or until whites are set. Sprinkle with oregano. Drizzle with additional oil, if desired.