Egg gratin with sweet pepper and chorizo
2 servings
40 minutes
Egg gratin with sweet pepper and chorizo is a refined dish of French cuisine that combines simplicity of preparation with rich flavor. The origins of this recipe trace back to the tradition of casseroles, where ingredients come together in a harmonious tandem under a delicate cheese crust. The spicy chorizo adds depth to the dish, the sweet pepper brings lightness, and the eggs provide a creamy texture. Gruyère melts to create an appetizing crust, making each spoonful an exquisite delight. Perfect for a leisurely breakfast or cozy dinner, this gratin offers true gastronomic pleasure. It can be complemented with fresh herbs or served with crispy baguette, turning it into a culinary masterpiece.
1
Preheat the oven to 180 degrees.
2
Start by preparing the ingredients. Remove the skin from the chorizo and slice it into 5 mm rounds. Peel the onion, cut it in half, and slice it into thin half-rings. Cut the pepper in half, remove the seeds, cut it again lengthwise, and slice it into thin strips. Place the tomatoes in boiling water for 30 seconds, peel the skin, cut each in half, and remove the seeds. Dice the flesh into small cubes. Peel and mince the garlic clove.
- Chorizo: 75 g
- Onion: 1 head
- Red sweet pepper: 1 piece
- Tomatoes: 3 pieces
- Garlic: 1 clove
3
Take a large skillet with a thick bottom, place it over high heat and pour in the oil. When the oil is hot, add the chorizo and brown it well while stirring. Use a slotted spoon to transfer the sausage to a plate.
- Olive oil: 15 ml
- Chorizo: 75 g
4
Place the onion and pepper in the pan, stir, and sauté over high heat until soft and golden, about 5-10 minutes. Then add the tomatoes and garlic, cooking for a minute. Return the chorizo to the pan, season with salt and pepper, mix well, and remove from heat. Divide into 2 gratin dishes.
- Onion: 1 head
- Red sweet pepper: 1 piece
- Tomatoes: 3 pieces
- Garlic: 1 clove
- Chorizo: 75 g
- Salt: to taste
- Freshly ground black pepper: to taste
5
Carefully crack 2 eggs on top, season with salt and pepper, and sprinkle with cheese. Place the molds on a baking sheet and send to the oven for 12-15 minutes (or a bit longer depending on how you like your eggs).
- Chicken egg (large): 4 pieces
- Salt: to taste
- Freshly ground black pepper: to taste
- Grated Gruyere cheese: 50 g