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Huevos rancheros en cocotte Recipe

Ingredients for 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
Method
  • 1For the salsa

    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.

  • 2For the eggs

    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.»

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

Rate this recipe :

(10 votes)

  • Preparation  10mins
  • Cooking time  20mins
  • Rest time  0h

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