How To: Eggs en Cocotte

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is more affordable

Chop fresh spinach very finely.

Clean mushrooms with a paper towel and cut them up.

Slice onion and cut it finely to avoid large chunks.

Add butter, chili, and garlic to a pan and sauté until melted.

Add chopped onions to the pan and cook until crispy and golden.

Add diced tomatoes and tomato puree to the pan and let it simmer until thickened.

Prepare two ramekins by cutting ciabatta into squares to place at the bottom.

Layer the shakshuka base into the ramekins on top of the bread.

Crack free-range eggs directly on top of the shakshuka in the ramekins.

Sprinkle cheese around the eggs without covering the yolks.

Place the ramekins in a tray filled with a little water and bake for about 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens