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.
- 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
- 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.
- 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.
- 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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