Put a piece of butter on the bottom of the cocotte makers, or drop a couple of drops of vegetable oil.
Cut the tomato into small cubes. Cut 4 hearts out of half the pepper with a knife or a cookie cutter, finely chop the rest and mix with the tomatoes.
Divide a piece of cheese in half, pinch off a small piece from each (we will sprinkle the dish on top with these crumbs).
Put cheese on the bottom of the cocotte makers.
Cover the cheese with a mixture of tomatoes and peppers, pour an egg into each of the cocotte makers.
Sprinkle on top with dry herbs and cheese crumbs.
Put 2 pepper hearts on them and decorate with fresh herbs.
If desired, layers can be started with tomato cubes, then feta cheese, again tomatoes, egg, herbs, sprinkle with cheese and pepper. So "src =" / photo / recipe / 20090213-brinza-06.jpg "/>
If desired, layers can be started with tomato cubes, then feta cheese, again tomatoes, egg, herbs, sprinkle with cheese and pepper. So - also very tasty.
Place the cocotte makers in the oven, bring to a temperature of 200 C, bake for several minutes, until the feta cheese melts and the characteristic smell of the finished dish appears.
The dish turns out to be very effective, bright, with an unexpected taste and filling: it turns out thick, curd-cheese, salty, with a slight sourness and joyful interspersed with juicy vegetables and herbs. The egg softens the spiciness of the feta cheese and combines the dish into a delicious casserole.