Ingredients 1 tablespoon tomato sauce
5 eggs 1 onion 4 cloves garlic
A
saffron 1 / glass of white wine Flour
olive oil Salt and pepper Preparation
Cook the eggs in water with salt and a dash of vinegar for 12 minutes. Refresh under running cold water, peel and cut in half. Beat another egg until very frothy.
Roll the egg halves in flour and roll in beaten egg. Heat plenty of oil in a deep pan and fry the eggs until golden brown batter. Remove and drain on absorbent paper.
In a mortar crush the peeled garlic cloves, saffron, pepper and some salt. Book.
Peel and finely chop the onion and fry in a casserole dish with 4 tablespoons of oil. When it starts to be transparent, add the paste from the mortar and a teaspoon of flour to thicken and mix well.
Drizzle with wine, let evaporate the alcohol and add two cups of hot water and a tablespoon of tomato sauce. Let cook a few minutes and place the eggs in the pan. Cook over low heat for 8 to 10 minutes and serve hot.
0 comments:
Post a Comment