Quick Spanish cassolette
15
4
4
No
Ingredients
- 30 ml (2 tablespoons) of olive oil
- 3 unpeeled and diced potatoes
- 4 chorizo sausages
- 2/3 package of 250 g (2 1/2 cups) 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
Preparation
Side-by-side mode
- Preheat oven to 400°F (200°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 into four large ramekins. Break an egg in each ramekin.
- Oven bake for 4 to 5 minutes. Serve with spicy sauce.
Chef’s note
On Sunday mornings, we like to take it slow. Brunch is the most delightful moment of the day. So, please yourself with recipes that wake up your buds slowly, like pancakes, French toast, Benedictine eggs or this quick Spanish cassolette!
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