Eggs in a Hole, Cooked in Greens

here's an antique Greek recipe found in varying renditions all through the country. 



the combo of eggs and veggies is scrumptious. add a bit feta to the meal and you have were given a positive hearth winner! To discover a number of the artisinal Greek merchandise you will need to make this, visit my on line save here, wherein you may find out a host of lovingly curated Greek ingredients.


INGREDIENTS

  • 1/2 teaspoons sweet paprika
  • 1/2 teaspoons cayenne pepper or hot paprika
  • 1 medium onion or small leek trimmed, thoroughly washed, and chopped
  • 1 pound ½ kilo beet greens
  • 2 tablespoons extra virgin Greek olive oil
  • 1/2 cup chopped mint
  • 1 small fennel bulb
  • 1 garlic clove chopped
  • ½ cup chopped peeled plum tomatoes canned is fine
  • Salt and freshly ground black pepper to taste
  • 4 large eggs


INSTRUCTIONS


  1. cut off the hard stems of the veggies and discard. Wash the greens very well in several changes of water and spin dry or drain in a colander. dispose of the stems and set aside. Coarsely chop the vegetables.
  2. warmth 3 tablespoons olive oil in a huge, deep, nonstick skillet and prepare dinner the leek or onions and fennel over medium-low warmth until wilted and gently browned, about 10 minutes. upload the garlic, paprika, and cayenne and stir for 3 to four mins. add the greens, cowl the pot, and wilt, about 8 mins. upload the tomatoes. Simmer for 10 to 15 mins, until most of the liquid has evaporated. Season to taste with salt and pepper.
  3. using a wooden spoon, make  or 4 wells within the cooked veggies. carefully destroy each of the eggs into the wells. prepare dinner until the yolks and whites are set. take away and serve without delay with a very good piece of crusty bread.

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