Tuesday, October 25, 2011

Cazuela

This dish serves as a light snack or a side dish to a main meat course. It is sometimes considered the Spanish equivalent of ratatouille.

  • 2.25 lb / 1 kg broad beans
  • 10 small leaf artichokes
  • 4 onions, finely chopped 
  • 1 tsp chopped mint
  • 2 cloves garlic, chopped 
  • 1 tsp saffron
  • cooking oil
  • 2 tsp cumin
  • 2 tomatoes, chopped 
  • 1 tsp white pepper
  • bay leaf 
  • 1 slice fried bread
  • 1 tsp chopped parsley 
  • 6 eggs
  • 1 tsp chopped mint

Shell the beans. Cover with cold water and bring to the boil. Simmer gently until half-cooked. Drain. Fry the garlic and onions together in oil until brown. Add the tomatoes and the partly cooked beans. Just cover with boiling water. Add the herbs and artichokes. Cover and simmer gently until the beans are soft. Stir in the saffron, cumin and pepper. Crumble in the fried bread. Pour the mixture into a casserole and break the eggs into it. Cook in a pre-heated oven at gas mark 51375°F/ 190°C until the eggs are cooked.


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