Eggs Cocotte of Normandy with Tomato Fondue

Ingredients:
For the eggs cocotte:
16 eggs
2 tablespoons of butter
8 tablespoons of cream
½ cup of grated Gruyere
1 cup of baby shrimp
Salt and freshly ground pepper
Tomato fondue:
½ tablespoon olive oil
1 small onion, chopped
1 teaspoon minced garlic
4 diced tomatoes
Salt and freshly ground pepper
1 tablespoon finely chopped parsley

Description:
A classic recipe of this region, I personally prefer to substitute the mussels with baby shrimp.

Preparation:
Make the tomato fondue: Heat the olive oil in a skillet over medium-high. Add the onion and garlic and sauté until onion is very soft, about 4 minutes. Add the diced tomatoes and simmer 10 to 15 minutes, until liquid is almost completely reduced. Add chopped parsley and season with salt and freshly ground pepper.
For the eggs cocotte: Butter the inside of 8 ramekins. Break an egg into each ramekin, add a tablespoon of cream, season with salt and pepper and beat it with a fork. Add shrimp on top and sprinkle with grated cheese.
Cook in Bain Marie in hot oven at 450°F for about 8 minutes.
Serve immediately with fresh bread and a tablespoon of tomato fondue on the top.
Article source.