Basque baked egg
Preparation time : 30 mins
Cooking time : 10 mins
Difficulty :
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Ingredients
- 4 large free-range eggs
- 1 small onion
- 1 large red pepper
- 1 large green pepper
- 1 large yellow pepper
- 2 large tomatoes
- 1 clove garlic
- 1 sprig thyme
- 150g chorizo
- 1 farmhouse baguette
- 50cl olive oil
- 50g Président slightly salted butter
- Salt, pepper
Preparation
Step 1
To begin: butter the jars.
Step 2
Peel and finely chop the onion.
Step 3
Wash the peppers and tomatoes and remove the stems.
Step 4
Cut the three peppers into small 1cm cubes.
Step 5
Remove the skins from the tomatoes.
Step 6
Immerse them in boiling water for 30 seconds to remove the skin. When the skin starts to split, immerse them in cold water to cool them down. Once cool, remove the skins from the tomatoes.
Step 7
Halve the tomatoes and squeeze them to remove the juice, then cut them into cubes.
Step 8
Peel the garlic.
Step 9
Finely dice the chorizo.
Step 10
Tear the farmhouse bread into large strips.
Step 11
Preparation: Preheat the grill to 160°.
Step 12
Heat the olive oil and chopped onion in a pan. Sweat the onions for 5 minutes without letting them brown.
Step 13
Add the peppers, garlic and thyme and let them sweat for 5 minutes without letting them brown.
Step 14
Add the tomatoes and cook for 35 minutes in a pan with the lid off until they are the consistency of ratatouille.
Step 15
Add the chopped chorizo, then mix together.
Step 16
Put two tablespoons of this mixture each of the jars. Add an egg white to each jar.
Step 17
Close the jars, not forgetting the rubber seal.
Step 18
Immerse the 4 jars in a pan of boiling water and cook them on a low heat for around 10 minutes, until the egg white coagulates. Once cooked, gently put an egg yolk on top of each egg white.
Step 19
Season with fleur de sel and pepper. Reseal the jars.
Step 20
Toast the bread under the grill, then spread with butter.
Step 21
Serve immediately, together with the toasted bread.
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