Egg en cocotte (oeuf en cocotte) recipe

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Egg en cocotte (oeuf en cocotte) recipe

Egg en cocotte (oeuf en cocotte) recipe Ingredients (serves 1)

1 small brown onion, halved, finely chopped
2 tbs 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
Buttered toast, to serve

Egg en cocotte (oeuf en cocotte) recipe Method

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.

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.

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.