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Eggs in cocotte with ratatouille and provolone

Vegetables22 minutes5 people290 calories
1/52/53/54/55/5 (8 votes)
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By Mayra Fernandez Joglar

These eggs en cocotte with ratatouille and provolone cheese are a quick and delicious harvest recipe that you can do at any time.

They are ideal to give out the ratatouille that you have left over from another recipe and in less than 25 minutes you will have them ready to serve at the table.

When you taste them you will discover that the yolk is super creamy and that it combines perfectly with the vegetables and cheese.

Eggs in cocotte with ratatouille and provolone

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A beautiful presentation with a delicious taste

Eggs in cocotte with ratatouille and provolone
  • Mayra Fernandez Joglar
  • Kitchen: cuisine
  • Recipe type: vegetables
  • Calories: 290
  • Rations: 5
  • Cooking time:
  • Total time:

Ingredients

  • 150 g of homemade ratatouille (see recipe)
  • 50 g provolone cheese
  • 2 eggs
  • Oregano

Preparation

  1. We fill with water until we reach the first mark, the 1/2 liter mark. We heat for 5 minutes, 100º, speed 1.

  2. Meanwhile, we divide the ramekin into 2 ramekins, bowls or small souffle molds.

  3. Add the diced provolone cheese to the ramekins and place only the egg white on top, reserving the yolk for later.

  4. When the water is hot, we place the ramekins in the varoma and it is in position, making sure that the lid is well placed. We program 15 minutes, varoma temperature, speed 2.

  5. After time has elapsed, we carefully open the varoma and put one of the reserved yolks in each container. We cover again and prolong the cooking by programming 2 minutes, varoma temperature, speed 2.

  6. At the end of the time, we open it again being careful not to burn ourselves with the steam and, before serving, we sprinkle oregano.

Do you want to know more about these eggs in cocotte with ratatouille and provolone cheese?

You already know that in Thermorecetas we are passionate about eggs in cocotte. They give us a lot of play and, the truth is, it is a original way of presenting this ingredient. You can also combine with countless things.

As I mentioned before, this recipe is ideal to give out the ratatouille that you have leftover from another recipe. And so take advantage of it in a delicious recipe that will serve you as a light main course.

You already know that there are many kinds of different pisto, can you do the one you like best because both provolone and eggs go well with all vegetables.

You can also take advantage of this recipe to tiered cooking and make the cocotte eggs in the varoma while you cook anything else in the glass.

You can take the opportunity to prepare a cream or soup to serve you as a first course. And you will have a 10 dinner in no time.

I do not recommend that you make this recipe in advance since it is best to take it fresh. This way you will enjoy to the maximum with the velvety texture of the yolk, the melted cheese and the vegetables full of flavor.

More information - Cocotte eggs with mushrooms, bacon and Gruyer / Cocotte eggs with asparagus and Gruyer / Emperor with ratatouille / Ratatouille or aubergine and zucchini ratatouille

Source - Recipe modified and adapted for Thermomix® from the blog Directo al paladar

Adapt this recipe to your Thermomix model


Discover other recipes of: Celiac, Easy, Eggs, More than 3 years, Varoma Recipes

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