Cocotte with egg and leek
1 serving
30 minutes
Cocotte with egg and leek is an exquisite dish of Italian cuisine that harmoniously combines the simplicity of ingredients with refined taste. This recipe resembles a French cocotte but has light Mediterranean notes. Tender leek caramelized in its own juice creates a soft base for the egg to be carefully placed in. Yogurt adds a subtle tanginess, while Parmesan completes the composition with a rich aroma. Baked in a hot water bath, the dish acquires a special texture—light yet rich. Such cocotte is perfect for a morning breakfast or light dinner, pairing well with crispy baguette or fresh vegetables. The simplicity of preparation makes it accessible even for beginners, while its elegant presentation turns it into a true gastronomic find.
1
Cut the leek lengthwise and rinse well with cold water, then chop. Place a small pan over medium heat, add the onion, salt, and pepper, stir, and reduce the heat. Cover and leave for 5 minutes. Transfer the onion to a cocotte.
- Leek: 50 g
- Salt: to taste
- Ground black pepper: to taste
2
Carefully break the egg on top, season with salt and pepper. Add yogurt and sprinkle with grated parmesan. Fill the baking dish with boiling water up to 2.5 cm, place the cocotte in it, and put it in the oven for 15 minutes. Serve hot.
- Chicken egg: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Yogurt: 2 tablespoons
- Grated Parmesan cheese: 0.5 teaspoon