Egg en cocotte (oeuf en cocotte)
Discover the delightful simplicity of Egg en Cocotte, a classic French dish featuring a perfectly baked egg nestled in a savory mixture of sautéed onions, mushrooms, and tomatoes, infused with the warm flavors of cumin and turmeric. Perfect for brunch or a light meal!
Cook time 9 min
Prep time 10 min
Ingredients:
1 onion2 tbsp olive oil
1 tsp ground cumin
1 tsp turmeric powder
1/2 cup mushrooms
1 tomato
1 egg
salt & pepper to taste
Egg en cocotte, also known as oeuf en cocotte, is a delightful French dish that offers a simple yet elegant way to enjoy baked eggs. This recipe involves cooking an egg in a dish with vegetables and seasoning, creating a comforting and flavorful meal that's perfect for breakfast, brunch, or even a light dinner. The combination of earthy mushrooms, fragrant spices, and fresh tomato brings a burst of flavor that complements the creamy baked egg perfectly.
Instructions:
- Preheat your oven to 375°F (190°C).
- Finely chop the onion.
- Slice the mushrooms.
- Dice the tomato.
- Heat 2 tablespoons of olive oil in a skillet over medium heat.
- Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Stir in the ground cumin and turmeric powder, cooking for another 1-2 minutes until the spices are fragrant.
- Add the sliced mushrooms to the skillet and cook until they release their juices and become tender, about 5-7 minutes.
- Stir in the diced tomato and cook for an additional 3-4 minutes until the tomato softens and blends well with the other ingredients.
- Season with salt and pepper to taste.
- Take a ramekin or an oven-safe dish and lightly grease the bottom and sides with olive oil.
- Spoon the sautéed vegetable mixture into the ramekin, making an even layer.
- Create a small well in the center of the vegetables using the back of a spoon.
- Carefully crack the egg into the well, making sure it stays intact.
- Place the ramekin in the preheated oven.
- Bake for about 12-15 minutes, or until the egg whites are set but the yolk is still runny. If you prefer a firmer yolk, bake for an additional 2-3 minutes.
- Carefully remove the ramekin from the oven using oven mitts, as it will be very hot.
- Garnish with additional seasoning or herbs if desired.
- Serve immediately with crusty bread or a side salad.
Tips:
- Ensure that the vegetables are finely chopped to ensure even cooking, and so they fit well in the cocotte with the egg.
- Preheat your oven to around 350°F (175°C) before you start preparing the ingredients to save time.
- You can use a water bath for more gentle and even cooking. Place your cocotte dish in a larger baking dish filled with hot water before putting it in the oven.
- Serve the egg en cocotte with toasted bread or a simple green salad for a complete, balanced meal.
- Feel free to experiment with other vegetables or spices, such as spinach, bell peppers, or a pinch of paprika, to customize the flavors to your liking.
Egg en cocotte is a versatile and delightful dish that can elevate any meal. By following this recipe and incorporating the given tips, you can create a delicious, well-balanced, and beautifully presented dish that is sure to impress. Enjoy the delectable combination of flavors while relishing the simplicity and elegance of this classic French recipe.
Nutrition per serving
1 ServingsCalories 200kcal
Protein 13g
Carbohydrates 24g
Fiber 6g
Sugar 12g
Fat 33g
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