Quick Spanish cassolette

Author: 5/15
Cassolettes vite faites à l'espagnole
Preparation 15
Baking 4
Portions 4
Freezing No


  • 30 ml (2 tablespoons) of olive oil
  • 3 unpeeled and diced potatoes
  • 4 chorizo sausages
  • 2/3 package of 250 g of Les Cultures de chez nous sliced leeks
  • 5 ml (1 teaspoon) of chopped garlic
  • Salt and pepper up to taste
  • 4 eggs
  • Spicy sauce (tabasco or harissa) up to taste
LeeksFind our bag in yourlocal grocery store

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  • Preheat oven at 400°F (205°C).
  • In a large pan, heat oil at medium heat. Cook diced potatoes for 5 to 8 minutes, till it gets al dente.
  • Add sausages, leeks and garlic in the pan. Season. Cook for 4 to 5 minutes while stirring.
  • Divide the preparation in four large ramekins. Break an egg in each ramekins.
  • Oven bake for 4 to 5 minutes. serves with spicy sauce.

Chef's notes

Sunday morning, we like to take it slow. Brunch is the most delightful moment of the day. So, please yourself with recipes that wakes up buds slowly, like pancakes, French toast and Benedictine eggs.