Stuffed zucchini with poached eggs

recette oeuf cocotte et courgette farcie

Easy, quick and healthy recipe with 100% organic products from The Barn presented by WESH food 🌾☝🏻

For 2 persons


✔ 2 round zucchinis (yellow or green)

✔ 2 eggs

✔ A few branches of chives

✔ 6 carrots

✔ 4 tablespoons of olive oil

✔ 120g Beendhi Rice (curcuma & ginger)

✔ Salt & pepper


  1. Preheat the oven to 180°C.
  2. Cut off the tops of the two zucchinis and put everything in the oven for 20 minutes.
  3. Prepare the rice: for every cup of rice, add two cups of water in a saucepan. Bring the mixture to a boil and let it simmer with low heat for 10 minutes (until water is absorbed and rice is tender).
  4. Cut the carrots into slices, cook them and mix them in the blender with a little cooking water, olive oil and a pinch of salt.
  5. Take the zucchinis out of the oven, dig a small hole in each of them and break an egg, sprinkle with salt and pepper and put it back in the oven for 15 minutes.
  6. Dress the plates, finish with a few chopped chives on the eggs and enjoy.

? Tip ?: You can also replace the rice with a piece of baguette or a slice of bread.

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