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Huevos rancheros en cocotte Recipe

Eggs cooked in their shells topped with a spicy tomato, pepper and onion salsa.

  • Preparation
  • Cooking time
  • Rest time
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(10 votes) 4.5/5
Pour people
  • Whole egg(s) : 12 whole
  • Tomato(es) : 12 whole
  • Red pepper(s) : 1 whole
  • Onion(s) : 1 whole
  • Red chilli(s) : 1 whole
  • Ground cumin : 5 g
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Groundnut oil : 50 ml
  • White wine vinegar : 30 ml

    Cut the tomato and pepper into small dice, peel and finely dice the onion, de-seed the chilli and cut into fine dice. Put a saucepan onto a medium heat, add the oil and add the vegetables. Add the spices, turn the heat to low and cook for 20 minutes or until you have a thick salsa.


    Use an eggshell cutter/topper ('clack') to remove the top of each egg. Empty the yolk and the white into a bowl.
    Place a small teaspoon of the salsa inside each eggshell. Carefully place the egg yolk back into the egg shell and then add a little (but not all) of the egg white.

    Bring a pan of water to a simmer and then gently add the oeufs cocotte to the pan - they will float on the surface of the water. Cook for 3 minutes.

    Once cooked, remove from the pan and season with salt and pepper to finish.

Chef's tip

«Try adding some crispy ham or chorizo to this dish.»

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