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Egg en cocotte (oeuf en cocotte)
Egg en cocotte (oeuf en cocotte)
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Prep Time:
10 minutes
Cook Time:
9 minutes
Total Time:
19 minutes
French classic, cooked in a cocotte or ramekin.
Ingredients:
  • 1 small brown onion, halved, finely chopped
  • 36.40 gm olive oil
  • 2.50 gm 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:
  • In a small microwave-safe ramekin, mix together the onion, oil, cumin, and turmeric. Cover loosely with a paper towel and microwave on High for 2 minutes, stirring every minute, until the onions are soft.
  • Combine the mushrooms and tomato in a microwave-safe dish and cook uncovered on High/800watts/100% for 3-4 minutes until tender and the liquid has mostly evaporated.
  • Evenly spread the mixture on the base of the dish. Crack the egg over it and loosely cover with a damp paper towel. Microwave on Defrost or Medium-Low/350watts/30% for 5 minutes for a soft egg or until desired doneness. Season with salt and pepper, serve with thick buttered toast.

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