Basque style egg gratin
2 servings
50 minutes
Basque-style egg gratin is a vibrant dish from Spanish cuisine, inspired by the sunny region of the Basque Country. It combines fresh vegetables, aromatic garlic, and tangy Gruyère cheese that forms a delicious golden crust when baked. The tender eggs baked in the vegetable mix add softness and richness to the flavor. This dish is perfect for a cozy breakfast or dinner, and its colorful palette makes it a true table centerpiece. Seasoned with parsley and spices, the gratin reveals the richness of Mediterranean cuisine where ingredient freshness plays a key role. Easy to prepare and rich in flavors, this recipe is an excellent choice for those wanting to enjoy Spanish traditions in a homey atmosphere.
1
In a thick-bottomed pan, sauté finely chopped onion and diced pepper in olive oil. Add thinly sliced zucchini and fry them on both sides. Add peeled and finely chopped tomatoes, minced garlic, season with pepper and salt, and leave on the heat for 1 minute.
- Onion: 1 head
- Fresh red bell pepper: 1 piece
- Zucchini: 2 pieces
- Tomatoes: 4 pieces
- Garlic: 1 clove
- Salt: to taste
- Ground black pepper: to taste
2
Pour the mixture into two buttered molds, spreading it across the bottom. Make two indentations in each mold and crack the eggs into them. Sprinkle with grated cheese.
- Chicken egg: 4 pieces
- Gruyere cheese: 75 g
3
Place the molds under a maximum heat grill and cook for 10-15 minutes. Generously sprinkle with parsley.
- Chopped parsley: 2 teaspoons
