Egg Cocotte, Tuna Bellies And Chorizo

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8 eggs

3 3/4 ounces tuna bellies in oil

2 ounces salamanca chorizo

1 5/8 ounces shallots

1/2 ounce garlic

1 ounce wine vinegar

1 3/4 ounces chicken broth

1 3/4 ounces liquid cream

1 3/4 ounces olive oil

salt and pepper, to taste

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