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Egg casserole Iberian Chorizo Cebo de Campo
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50min
Easy
2
Ingredients
1 tablespoon of grated Parmesan cheese
Salt and pepper from the mill
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Preparation
1
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.
2
The same day, mix the flesh with the cream, parmesan, salt and pepper.
3
Heat your oven to 200°.
4
Cut the chorizo slices into very small cubes.
5
Put some pumpkin purée on the bottom of the squash and cover with the chorizo cubes.
6
Break an egg on top and sprinkle with more chorizo cubes.
7
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