Eggs en Cocotte
"Few dishes are quite as easy to make and as impressive to present to a tableful of guests. This simple cooked egg dish is the easiest way to make an improvised meal look planned."
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
oven, frying pan, knife, cutting board, cast iron pan
Recipes made to your taste
Get your personalized recipe picks in 10 seconds.
Step 1/5
- oven
Preheat the oven to 355°F (180°C).
Step 2/5
- 150 g button mushrooms
- 1 tbsp butter
- frying pan
- knife
- cutting board
Slice and lightly fry the mushrooms in butter until they begin to brown but are still somewhat firm.
Step 3/5
- 400 canned whole peeled tomatoes
- 1 tsp ground cumin
- 2 tsp chili flakes
- 1 chorizo
- 1 sprig basil
- 1 egg
- cast iron pan
Lightly grease two mini cast iron skillets with oil. Layer the bottom with the mushrooms, retaining a few to scatter on top later. Cover with about 4–5 tablespoons of canned tomatoes for each skillet, season with half the cumin, and chili and then layer the chorizo or ham on top. Divide the remaining chopped or cherry tomatoes, cumin and chili between the two. Top each with the remaining mushroom slices and some of the fresh basil leaves and break one egg on top of each, making sure the yolks remain intact.
Step 4/5
- sea salt
- pepper
- 1 sprig basil
Season with salt and pepper, place in the oven and bake for 10-15 minutes until the egg whites are just set. Remove from the oven, garnish with the rest of the basil and serve immediately. Tip from the author: The mini cast iron skillets lend this relatively simple dish a special touch, however you can also use small ovenproof dishes.
Step 5/5
Find more ideas for breakfast recipes in the cookbook "Stay For Breakfast" (appeared in the publishing company gestalten) https://gestalten.com/products/stay-for-breakfast
Enjoy your meal!
