يقدم هذا الطبق سهل التحضير من المقلاة: قم بتقطيعه إلى أسافين ، وضع ملعقة صغيرة من الصلصة فوق كل قطعة. يضيف الزينة من الكزبرة والكستناء المفروم اللون والحرارة.
This dish is easy to prepare from the pan: Cut it into slices, put a small spoonful of sauce on each piece. The decoration adds color and heat from chopped coriander and chestnuts. Source: Martha Stewart Living, April 2003 5 servings Ingredients 4 tablespoons vegetable oil 1 leek, chopped 1 garlic clove, ground 2 tablespoons grated fresh ginger 1 can (28 ounces) chopped tomatoes with juice Two small green peppers, such as jalapeno or serrano, finely chopped, plus more for decoration 2 teaspoons ground turmeric 1/2 teaspoon ground cumin 3 pieces of coriander, finely chopped, plus more branches for decoration Coarse salt and freshly ground pepper 5 large eggs Directions 1. Heat the oil in a large pan over medium heat. Add the leek, garlic, and ginger. Cook until tender, 5 to 7 minutes. Add the tomatoes, juice, turmeric, cumin, and chopped coriander. Season with salt and pepper. Cook the food, stirring occasionally, until the tomatoes are tender and saucy, about 15 minutes. 2. Break 1 egg into a small bowl. Slip onto the tomato sauce. Repeat with the remaining eggs, arranging them around the pan. Cover and cook until the egg whites are just set, 4 to 5 minutes. Remove from heat. Season with salt and pepper, and garnish with red pepper and coriander. Serve hot.
Armando
27.04.2023 @ 02:54
This dish is easy to prepare from the pan: Cut it into slices, put a small spoonful of sauce on each piece. The decoration adds color and heat from chopped coriander and chestnuts. Source: Martha Stewart Living, April 2003 5 servings Ingredients 4 tablespoons vegetable oil 1 leek, chopped 1 garlic clove, ground 2 tablespoons grated fresh ginger 1 can (28 ounces) chopped tomatoes with juice Two small green peppers, such as jalapeno or serrano, finely chopped, plus more for decoration 2 teaspoons ground turmeric 1/2 teaspoon ground cumin 3 pieces of coriander, finely chopped, plus more branches for decoration Coarse salt and freshly ground pepper 5 large eggs Directions 1. Heat the oil in a large pan over medium heat. Add the leek, garlic, and ginger. Cook until tender, 5 to 7 minutes. Add the tomatoes, juice, turmeric, cumin, and chopped coriander. Season with salt and pepper. Cook the food, stirring occasionally, until the tomatoes are tender and saucy, about 15 minutes. 2. Break 1 egg into a small bowl. Slip onto the tomato sauce. Repeat with the remaining eggs, arranging them around the pan. Cover and cook until the egg whites are just set, 4 to 5 minutes. Remove from heat. Season with salt and pepper, and garnish with red pepper and coriander. Serve hot.