Oeufs en cocotte
Sardine appetizer
- 2 TINS of SARDINES
- 500 GRAM TOMATOES, chopped
- 1 CLOVE GARLIC, chopped
- 1 TSP SAGE, cut
- 3 EGGS, hard boiled
- 1 SWEET PEPPER
Take four ramequins and put a tablespoon of cream, some basil leaves and salt and pepper on the bottom of each. Break an egg on top. Bake these 12 minutes in the oven at 180 degrees Celsius.
Stir fry the tomatoes with the garlic and sage for 5 minutes. Add three tablespoons of water and simmer for half an hour. Add pepper and salt to taste. Skin the pepper (by holding it in a flame or submerging it 10 minutes in boiling water) and cut it in strips; marinate these 10 minutes in olive oil. Chop the whites and yolks of the eggs separately. Arrange the sardines, the pepper and eggs neatly on a plate. Put some tomato sauce on each sardine.
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