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Huevos Tripados (Peruvian Tomatoes and Egg Noodles)

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Huevos Tripados (Peruvian Tomatoes and Egg Noodles)
Ingredients Needed For Huevos Tripados (Peruvian Tomatoes and Egg Noodles)
*9 lrg eggs
*1/2 TSP Coarse sea salt
*1/4 TSP Freshly-ground black pepper
*1/2 cup Grated Mexican Manchego cheese
*1/8 cup Finely-crushed water biscuits
*1 tbl Clarified butter
tomato SAUCE
*9 x plum tomatoes
*3 tbl Olive oil
*1 med Onion minced
*2 lrg garlic cloves minced
*1 TSP paprika
*1 TSP cayenne pepper
*1 x bay leaf
*2 TSP Ground fennel seeds
*1 tbl Coarse sea salt
*1 sm carrot grated
*1/2 bn Fresh basil, leaves only coarsely chopped



Directions To Prepare Huevos Tripados (Peruvian Tomatoes and Egg Noodles)
*One by one, break the eggs into a small bowl, then slide them into a large mixing bowl.
*Add 1/2 cup cold water, the salt, and pepper.
*Whisk together until evenly blended, then stir in the grated Cheese and the crushed biscuits.
*Brush a 10-inch nonstick skillet with a little clarified butter and place it over medium heat.
*Pour 1/2 cup of the well-stirred egg mixture into the pan and immediately swirl it to coat the base of the pan evenly.
*Cook until the mixture has set, about 1 1/2 minutes.
*Using a long, wide, spatula, turn the omelet to the other side to cook for a few seconds more.
*Slide the omelet out onto a plate and continue making omelets in the same way until you have used all the mixture.
*You should have about 4 omelets stacked on top of each other.
*Cover and keep warm.
Blanch, peel, core and seed all the tomatoes, placing all the seeds in a strainer set over a bowl.
*Coarsely chop 6 of the tomatoes and set them aside.
*Cut the remaining 3 tomatoes in half lengthwise and puree them in a blender or a food processor.
*Press the seeds in the strainer to extract as much juice as possible.
*Discard the seeds and set the juice aside separately.
*In a large heavy casserole that can be brought to the table, heat the olive oil over low heat and add the Onion.
*Cook, stirring, for about 7 minutes, or until translucent, then stir in the garlic, paprika, cayenne pepper, bay leaf, fennel, and salt and cook for 2 minutes more, or until the garlic releases its aroma.
*Add the grated carrot and the juice from the tomato seeds, increase the heat to medium-high and cook until all of the liquid has evaporated, about 8 minutes.
*Add the chopped tomatoes and cook for 10 minutes, stirring occasionally, until the sauce is chunky and thick, then add the pureed tomatoes and cook just until heated through.
*Stack 2 of the omelets, roll them up tightly, and cut crosswise into 1/4-inch wide noodles, keeping them rolled up.
*Repeat with the other 2 omelets.
*Arrange the rolls of noodles in overlapping circles on top of the tomato sauce and scatter the chopped basil over the top.





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Tuesday, October 17, 2017, 2:52 pm


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