Baked Eggs En Cocotte with Manchego, Capers. and Tomatoes

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Baked Eggs En Cocotte with Manchego, Capers. and Tomatoes
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Health Score:
7,7 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
8
Ingredients
½ Cucumber
salt
2 garlic cloves
1 red chili pepper
4 tablespoons olive oil
400 grams crushed tomatoes (canned)
freshly ground black peppers
sugar
1 bunch parsley (about 30 grams)
8 eggs
8 slices Chorizo
50 grams Manchego
3 tablespoons small Caper
How healthy are the main ingredients?
tomatoolive oilparsleyCucumbersaltgarlic clove

Preparation steps

1.

Peel the cucumber and cut in half lengthwise. Scoop out the seeds and cut into thin slices. In a colander, toss together the cucumber slices with 1 teaspoon salt and leave to drain for 20 minutes. Peel the garlic cloves and mince. Rinse the chile, cut in half lengthwise, remove the stem, seeds, and ribs and chop fine.

In a sauté pan, heat 2 tablespoons olive oil. Add the garlic and chile and sauté briefly. Add the tomatoes and 1/2 teaspoon sugar and simmer for about 20 minutes. Season with salt and pepper. Stir in the sliced cucumber.

Preheat the oven to 180°C (approximately 350°F).

2.

Rinse the parsley, spin dry, and pull the leaves from the stems.

Divide the tomato mixture among 8 ramekins or soufflé cups. Slide 1 egg into each ramekin and top with 1 slice of chorizo. Grate the cheese over the chorizo, top with capers, and drizzle with some of the remaining oil. Grate some pepper on top.

Bake in the preheated oven for about 15 minutes, until the yolks are thickened but still runny. Serve at once, garnished with parsley and accompanied with sliced bread.