Eggs en Cocotte

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.