Baked Eggs En Cocotte with Manchego, Capers. and Tomatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 221 cal. | (11 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 29 μg | (48 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 343 mg | (9 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 235 mg | |||
| Complete sugar | 4 g |
Ingredients
Preparation steps
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).
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.
