Eggs en Cocotte | |
| Recipe Supplied by: Jennipher Marshall-Jenkinson | Serves: 4 People |
Ingredients: Ratatouille
1 small red pepper, deseeded and finely chopped 15ml 1 tblspn) olive oil 1 onion, finely chopped 1 garlic clove, crushed 2 courgettes, diced 400g can chopped tomatoes 1 tblspn fresh or dried basil
4 eggs, 25g grated parmesan cheese fresh chopped parsley
Method:
Place all the ingredients for the ratatouille in a heat proof bowl, Cover dish with a well fitting lid or cling wrap and cook on HIGH for 3 – 4 minutes, until pepper is softened. Stir well, add seasonings to taste and continue cooking on HIGH for a further 3 – 4 minutes, until all vegetables are soft and cooked together, stir well.
Divide mixture between 4 individual heat proof dishes. Make a well in the centre of each portion of ratatouille and break in an egg.
Sprinkle top of each with grated cheese. Prick each egg yolk. Set each dish on turntable of oven in a square. Cook on HIGH for 4 – 5 minutes, until eggs are just set. Sprinkle tops with chopped parsley. Cover and leave to stand for 1 – 2minutes before serving. |
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