Main INGREDIENTS
- Eggs
Ingredients
Method
Ingredients
- 2 yellow onions
- 2 cloves of garlic
- 1 red chili
- 1 tablespoon olive oil
- 1 tablespoon cumin
- 1 teaspoon dried cilantro
- 1 teaspoon black pepper
- 2 teaspoons smoked paprika
- 0,5 teaspoon turmeric
- 1 tablespoon harissa (alternatively sambal oelek)
- 1 tablespoon tomato puree
- 400 g canned tomatoes
- 1,5 dl of light pilsner
- 1 teaspoon salt
- 4 eggs
- Fresh cilantro and parsley
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Method
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1Dice the yellow onion, and chop the garlic and chili. Add olive oil to a Le Creuset Shallow Casserole and fry the yellow onion at low heat for about 10 minutes. Now add the garlic, chili, spices, harissa, and tomato puree. Cook it for an additional 5 minutes.
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2Pour in the canned tomatoes. Add the beer, and make it boil. Once it boils, let it simmer at low heat for about 15 minutes. Season with salt and fresh pepper. Stir in the chopped cilantro.
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3Make small indentations in the sauce and crack the eggs into the pockets. Be careful with the yolks. Put the lid on the casserole, and let it simmer for a coupe more minutes until the eggs are done.
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4Decorate with chopped parsley and serve.
