Broccoli and Soy Bean Egg Cocotte

Name: Broccoli and Soy Bean Egg Cocotte
Yield: 4 servings
Cuisine: American
Ingredients: 120 grams Soy beans (canned, cooked in water); 1 bunch Broccoli; 1/2 can Canned crushed tomatoes; 4 Eggs; 1 clove Garlic; 1 Salt and pepper; 1 Olive oil (or vegetable oil); 1 Black pepper (optional)

cookpad.japan @cookpad_jp

Egg cocottes are great since you just put the ingredients into the containers and leave everything up to the oven. They're delicious with lots of cheese and cream, but this time I thought up a version with fewer calories that allows you to enjoy the flavors of the individual ingredients.

You can use other cooked beans instead of the soy beans.
Adjust the cooking time depending on your oven. If you're using a toaster oven, cook for 5 to 8 minutes without preheating, checking on how firm the egg is getting. For 4 servings. Recipe by caramel-cookie

cookpad.japan @cookpad_jp

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Ingredients

4 servings

120 gramsSoy beans (canned, cooked in water)
1 bunchBroccoli
1/2 canCanned crushed tomatoes
4Eggs
1 cloveGarlic
1Salt and pepper
1Olive oil (or vegetable oil)
1Black pepper (optional)

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Steps

1

Divide the broccoli into florets, and blanch until crisp-tender. Drain well.
2

Finely chop the garlic, and drain the soy beans well. Preheat the oven to 220°C.
3

Heat some olive oil in a frying pan and stir-fry the garlic over low-medium heat until it's fragrant.
4

Add the soy beans and stir fry quickly. Add the chopped tomatoes. Cook over medium heat and season with salt and pepper. Turn off the heat when it comes to a boil.
5

Put the broccoli into 4 small ovenproof containers.
6

Add the stir-fried soy beans to the containers. Make a dent in the middle of each container and crack an egg into each dent. Sprinkle with black pepper and bake in a 220°C oven for about 10 minutes.
7

Done.
8

Sprinkle with some dried basil to taste.