Discover our easy and quick recipe for Spanish-style Squid Egg Cocotte on Femme Actuelle! Find the preparation steps, tips, and advice for a successful dish.
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Spanish-style Squid Egg Cocotte
Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 20 minutes
Cost per serving: 1,76 €
Energy: 487 kcal / serving
Nutritional score:
Instructions
- 1. Preheat the oven to 160 °C (325 °F). Heat the olive oil in a pan. Add the onion, cherry tomatoes, sliced squid, olives, crushed garlic cloves, and a sprig of fresh thyme. Season with salt, sprinkle with 1 teaspoon of Espelette pepper, and cook for 5 minutes over medium heat.
- 2. Meanwhile, separate the egg whites from the yolks, making sure to keep the yolks intact. Whisk the egg whites with the cream.
- 3. Pour the vegetable mixture into 4 small egg dishes, then add the egg whites. Bake for 10 minutes. Carefully place 2 egg yolks on each dish and continue cooking for 2 minutes. Serve immediately with toasted bread soldiers.
Ingredients for servings
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8 eggs -
250 g of squid -
250 g of cherry tomato -
1 onion -
2 garlic cloves -
16 pitted black olives -
20 cl of heavy cream -
4 tablespoon of olive oil -
2 teaspoon of Espelette pepper
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Nutritional information *
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Per serving% RDA
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Energy value487 kcal24 %
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Fat39,92 g57 %
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of which saturated15,58 g78 %
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Carbohydrates8,2 g3 %
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of which sugar5,56 g6 %
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Protein22,76 g46 %
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Fibers1,78 g?
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More data
* As an indication, before cooking, RDA of the EU.