En cocotte is French and means cooked in a casserole.

In this case, the casseroles are tiny ramekins. Remember eggs contain that all-important vitamin D that helps you absorb calcium!

• Preheat the oven to 350°F.

• To make the sauce, heat 1 tablespoon oil in a heavy frying pan or iron skillet. Add the garlic and cook for 1 minute or until it starts to turn golden. Add tomatoes. Cook over medium heat until thickened, approximately 15 minutes.

• Grease four ½-cup ramekins with 1 tablespoon olive oil. Break one egg into each, trying not to break the yolk. Pour the tomato sauce evenly around the outside of each egg so the yolk is still visible. Add a little Tabasco sauce and sprinkle with chives. Season lightly with salt and freshly ground black pepper.

• Place the ramekins in a deep baking tray and pour enough boiling water into the pan to come halfway up the sides of the dishes. Let the eggs bake for 15 minutes for soft eggs and another 3 minutes if you prefer your eggs to be more set. Serve with bread and margarine.

Cheaper by the Dozen

With their low price and high protein, eggs are the best buy around. They come dressed in their own little cases that protect them until you're ready to use them. Best of all, eggs are lactose free and friendly!