Baked Eggs with Shrimp and Fennel

Ingredients

• 1 head small fennel
• 1 tbsp Olive Oil
• 150 g shrimp (pre‑cooked)
• Salt
• Pepper (freshly ground)
• 8 eggs

Instructions

1. 1.

   Wash the fennel, halve it, remove the core, clean and dice. Set aside the greens for garnish. Sauté the diced fennel in hot oil for 2–3 minutes.

2. 2.

   Add the shrimp, season with salt and pepper, and distribute into four heat‑proof ramekins. Crack an egg into each ramekin. Fill a pot with about 3 cm of water and bring to a boil.

3. 3.

   Place the ramekins in the boiling water, cover, and simmer for 8–12 minutes. Garnish with fennel greens and serve sprinkled with additional pepper.