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Egg casserole chorizo iberian


Egg casserole chorizo iberian

Ingredients (for 2 eggs) :

  • 2 mini squashes
  • 2 fresh eggs
  • 3 slices of Iberian chorizo
  • 2 tablespoons of liquid cream
  • 1 tablespoon of grated Parmesan cheese
  • Salt and pepper from the mill

Steps :

  • The day before, cook the mini squashes in a pan of boiling salted water for about 15 minutes, leave them to cool until the next day, then cut off the cap and scoop out the flesh.
  • The same day, mix the flesh with the cream, parmesan, salt and pepper.
  • Heat your oven to 200°.
  • Cut the chorizo slices into very small cubes.
  • Put some pumpkin purée on the bottom of the squash and cover with the chorizo cubes.
  • Break an egg on top and sprinkle with more chorizo cubes.
  • Bake in the oven for about 10 - 12 minutes depending on the power of your oven (keep an eye on the cooking time).

A recipe suggested by our blogger @sarahtatouilledanssacuisine


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