Mini cocottes d'oeufs à la mexicaine

Eggs for breakfast, lunch or dinner! Why not 😉


Preparation time: 10 min
Cooking time: 15-20 min
Servings: 4 servings


  •  4 eggs
  • 1/2 cup of salsa
  • 1 C. tablespoonchipotle olive oil
  • 2 green onions, chopped
  • A pinch of Mexican chili powder
  • Sour cream to taste for garnish
  • Salt and pepper


  1. Preheat the oven to 350F..
  2. Crack an egg in each mini casserole dish, add the salsa in the corner of the mini casserole dish and add a pinch of chili, a little green onions and a drizzle of chipotle olive oil.
  3. Bake for about 15 minutes.
  4. Add a little sour cream when ready to serve.


This recipe is a creation of the collaborator of Olivesand Delicacies, Annie Caron.

RecettesRecettes huiles d'olive et vinaigres balsamiques

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