CookEat Recipe
Egg Cocotte Espagnole
Six cocottes with Creole vegetable sauce, two eggs each and thin tomato topping.
Method
Steps
Step 1
Prepare the tomato sauce with the canned tomatoes and raw cured ham.
Step 2
Melt the 57 g sauce butter and add the diced 113 g raw cured lean ham, two sliced carrots, two sliced onions, chopped leek, two chopped parsley branches, one chopped celery branch, two cloves, one teaspoon whole black peppercorns, half a bay sprig, half a thyme sprig, chopped green pepper, the garlic clove, one tablespoon salt and the scant tablespoon powdered sugar.
Step 3
Stir over brisk heat for about twelve minutes, until browned.
Step 4
Stir four tablespoons flour into the tomato-sauce base and cook for five minutes.
Step 5
Add 1900 mL canned tomatoes and 950 mL cold water, mix, cover and simmer gently for ninety minutes, stirring occasionally.
Step 6
Pass through a sieve and then clean cheesecloth, leaving all ham, root and herb solids out.
Step 7
Measure two tablespoons of the prepared hot sauce for the eggs.
Step 8
Cool surplus promptly in shallow containers and refrigerate.
Step 9
Prepare the Creole sauce.
Step 10
Thinly slice the medium white onion, six shallots and two green peppers. Brown gently in one tablespoon olive oil for eight minutes.
Step 11
Add the chopped half garlic clove and one tablespoon flour; stir, then add the six peeled, seeded and chopped fresh red tomatoes, one teaspoon salt, one teaspoon sugar, six canned mushrooms sliced after counting, half a teaspoon chopped parsley and half a teaspoon chopped chives.
Step 12
Mix and cook for twenty minutes.
Step 13
Divide that one complete creole sauce mixture evenly among six suitable cocotte dishes.
Step 14
Crack two of the twelve fresh eggs into each dish and distribute the separate total half teaspoon salt and two saltspoons white pepper over all six.
Step 15
Divide the two tablespoons hot tomato sauce over all twelve eggs.
Step 16
Place the six cocottes on a baking tray.
Step 17
Bake at about 180 °C for roughly five minutes, continuing until the egg mixture reaches 74 °C.
Step 18
Serve promptly.
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