Cut the tomato and pepper into small dice, peel and finely dice the onion, de-seed the chilli and cut into fine dice. Put a saucepan onto a medium heat, add the oil and add the vegetables. Add the spices, turn the heat to low and cook for 20 minutes or until you have a thick salsa.
Use an eggshell cutter/topper ('clack') to remove the top of each egg. Empty the yolk and the white into a bowl.
Place a small teaspoon of the salsa inside each eggshell. Carefully place the egg yolk back into the egg shell and then add a little (but not all) of the egg white.
Bring a pan of water to a simmer and then gently add the oeufs cocotte to the pan - they will float on the surface of the water. Cook for 3 minutes.
Once cooked, remove from the pan and season with salt and pepper to finish.
«Try adding some crispy ham or chorizo to this dish.»