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.

Recipe «Egg en cocotte (oeuf en cocotte)» presented in category Recipes / Eggs, to prepare this dish you will need no more 9 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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