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Egg Cocotte, Espagnole

Prepare a Creole sauce, and divide it into six cocotte dishes evenly. Carefully crack two fresh eggs into each dish. Season with a half teaspoon salt and two saltspoons white pepper, evenly divided over the eggs in the six dishes. Evenly spread two tablespoons hot tomato sauce over them, place on a tin and set in oven for five minutes. Remove and serve.