Recipe for "Spicy rice with a poached egg and yoghurt":
- 2 small onions
- 4 tablespoons olive oil
- 4 cloves garlic
- 6-8 cardamom pods
- 2 teaspoons coriander seeds
- 1 hot green pepper, or to taste
- 300 g of boiled rice crisp
- 4 eggs
- 1 tablespoon white wine vinegar
- 1 large bunch of herbs to taste (cilantro, parsley, mint, tarragon, basil)
- 150 g of a thick natural yoghurt
- 1/2 or lime juice to taste
- 1 teaspoon sweet paprika
Number of servings
The complexity of cooking
Breakfast, Lunch, Snack
Step by step recipe for cooking
Onions and garlic finely chop. Crush boxes cardamom. In a skillet, heat the 3 tablespoons of olive oil, add cardamom and coriander seeds and warm over low heat until the pleasant aroma. Add the onion and garlic, salt, and then until soft, 3-5 minutes. Add the rice and 1/3 cup of boiling water, stir and close the lid. Warm over low heat for 5-7 minutes.
While rice is warming up, the egg a little wider. In a saucepan pour the water layer of 2.5 cm. Bring to a boil, add the vinegar. The water should just simmer. One Break eggs into a cup and quickly immerse in water. Once all the eggs will be in a saucepan, remove from heat and set aside for 5 minutes. Transfer with a slotted spoon eggs on a cloth.
Greens separate from twigs and finely chop. Add to the skillet with rice and stir. Spread rice bowl, put it on yogurt, yogurt - a poached egg. Season the eggs with salt and paprika.