Oeufs en Meurette (Eggs in Red Wine)

• 1 cup dry red wine
• 1/2 cup beef or chicken stock
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried thyme
• 4 large eggs
• Salt and freshly ground black pepper
• 1 tablespoon chopped fresh parsley
• 1 teaspoon sugar
• Baguette slices, toasted (optional)

Steps

1. 1 In a medium saucepan, heat the butter and olive oil over medium heat. Add shallots and garlic, cook until softened.
2. 2 Deglaze with red wine, scraping up any browned bits. Stir in stock, Dijon mustard, thyme, sugar, and a pinch of salt and pepper.
3. 3 Bring the mixture to a gentle simmer and let it reduce by half.
4. 4 Crack eggs into the simmering sauce, ensuring they are not crowded. Cover and cook until egg whites are set but yolks are still runny, about 4-5 minutes.
5. 5 Carefully remove eggs with a slotted spoon and keep warm.
6. 6 Continue to simmer the sauce until slightly thickened.
7. 7 Return eggs to the sauce, gently spooning sauce over the eggs to heat through.
8. 8 Serve eggs in deep bowls with sauce, garnished with parsley. Toast baguette slices and serve on the side, if desired.

Equipment

• Medium saucepan
• Slotted spoon
• Bowl

Variations

• For a vegan version, substitute eggs with tofu puffs and adjust seasoning accordingly.
• Add a splash of cream to the sauce for extra richness.

Substitutions

• If red wine is not available, use a mix of beef broth and balsamic vinegar for a similar depth of flavor.
• Substitute shallots with finely diced onions.

Pairings

• A glass of the same red wine used in cooking complements this dish beautifully.
• A light green salad dressed with a vinaigrette balances the richness.

Nutrition

Tips

• Use a sturdy saucepan to prevent the eggs from breaking when stirring.
• For a richer flavor, use a robust red wine like Pinot Noir.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat.

Freezing: This dish does not freeze well due to the texture of the eggs.

Serving Suggestions

• Serve with a side of sautéed spinach or roasted potatoes.
• Pair with a crusty baguette for dipping in the sauce.

FAQ