in Recipes

Pseudo-Shakshuka in mini cocotte

updated

Spread the love

Ingredients for 1 servings:

  • 1 egg(s)
  • 4 tbsp tomato sauce
  • 1 tomato(s)
  • 1 tsp Parmesan
  • 1 tsp herbs (basil, oregano)
  • salt and pepper
  • Butter for the mold

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

simple, vegetarian

Preheat the oven to 180°C (top/bottom heat). Chop the tomatoes, drain, and set aside 1 tablespoon. Brush the mini cocottes with butter. Cover the bottom of the pots with about a finger’s worth of tomato sauce and scatter the chopped tomatoes on top. Add the herbs, salt, and pepper. Crack in the egg and sprinkle with Parmesan cheese and herbs. Place the cocottes in the oven and bake for about 10-12 minutes, until the egg whites are set.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Macaroni and mince casserole with feta

Greek pita with pumpkin – Kolokithopita