Egg en cocotte (oeuf en cocotte)

Cooking Eggs Egg en cocotte (oeuf en cocotte)

This delicious French dish is traditionally cooked in a casserole dish called a cocotte. A shallow ramekin is also suitable.

Lables: Low carb Low sodium Low sugar Lower gi Vegetarian Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Combine the onion, oil, cumin and turmeric in a small, shallow, 250ml (1-cup) capacity microwave-safe ramekin. Cover loosely with paper towel and cook on High/800watts/100%, stirring every minute, for 2 minutes or until soft.
  2. Add the mushrooms and tomato and cook, uncovered, on High/800watts/100% for 3-4 minutes or until tender and most of the liquid has evaporated.
  3. Spread the mixture evenly over the base of the dish. Crack the egg on top and cover loosely with damp paper towel. Cook on Defrost or Medium-Low/350watts/30% for 5 minutes for a soft egg or until the egg is cooked to your liking. Season with salt and pepper and serve with thick buttered toast. l

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1 small brown onion, halved, finely chopped
2 tbsp olive oil
1 tsp ground cumin
1/2 tsp ground turmeric
100g button mushrooms, quartered
1 ripe tomato, chopped
1 egg, at room temperature
Salt & freshly ground black pepper
2 slices bread, toasted, buttered, to serve

Adv

Autors
Preparation time
10
Cooking time
9
Difficulty
Medium
Serves
1 people
Method
Baking
Category
Eggs
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