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Oeuf en cocotte with sun-blushed tomatoes, artichokes and peppers Recipe

Ingredients for people

  • Whole egg(s) : 18 whole
  • Sun blushed tomato(es) : 50 g
  • Pepper preserved in oil : 1 whole
  • Young violet de Provence artichoke : 3 whole
  • Fleur de sel : 3 pinch(es)
  • Piment d'Espelette : 3 pinch(es)
  • Mozzarella : 50 g
  • Double cream : 100 ml
  • Parmesan shavings : 30 g
  • 1

    Cut the tomatoes, peppers and artichokes into small dice and mix together.

  • 2

    Use an egg shell cutter to remove the top of the egg shells. Tip away a little of the white and then add the mixed vegetables to the egg. Season with salt and piment d'Espelette.

  • 3

    For the emulsion: place the cream and the mozzarella in a blender and mix until smooth. Season with salt and piment d'Espelette. Pour the mixture into a siphon and chill in the fridge until ready to serve.

  • 4

    Add water to a wok and bring to a gentle simmer. Carefully add the eggs to the wok, they will float in the water. Cook for 2-3 minutes and then remove from the pan.

  • 5

    Charge the siphon with gas and then add a little of the mozzarella emulsion to each egg. Finish with a sprinkling of fresh parmesan and serve immediately.

Chef's tip

«Try replacing the garnish in this recipe - sauteed wild mushrooms or foie gras work very well.»

Eggs poached in their shells with sun-blushed tomatoes, marinated artichokes and peppers.

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  • Preparation  10mins
  • Cooking time  3mins
  • Rest time  0h