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I hope everyone had a wonderful July 4th! Over the holiday weekend, I made breakfast for us. Our normal weekend breakfast usually consists of scrambled eggs, hash browns and Vermont maple sausages. I know, we’re boring! Well, boring no more. Today’s recipe is inspired from a meal I had a couple of months ago at a pub that Chris and I had brunch at. They had an item called Lamb Ragu with Poached Eggs, which I ordered and it tasted delicious. So I decided to use that idea to make it at home. I took my Beef Empanadas with Olives and Raisins filling and added tomato sauce to it. It was scrumptious! So if you’re trying to cure the breakfast blues, give this dish a try. Have a great weekend! Ingredients: - 1/2 pound of ground beef - olive oil for cooking - 1 small onion, chopped - 2 small cloves of garlic, finely chopped - 1/4 teaspoon of ground cumin - 1/4 teaspoon of chili powder - 1/8 teaspoon of dried oregano - salt and pepper - 1 tablespoon of tomato paste - 3 pimiento-stuffed green olives, sliced - 4 tablespoons of raisins (I used golden raisins) - 1/4 cup of dry sherry - 1 1/2 cups of your favorite tomato sauce or crushed tomatoes - 4 eggs - fresh Italian parsley, finely chopped Preparation: In a large skillet over medium high heat add a little bit of olive oil and ground beef. Crumble and brown meat. Once cooked, use a slotted spoon to transfer meat into a bowl. Set aside. Remove any grease left in the skillet. Preheat the oven to 350 degrees F. Drizzle in olive oil and add onions and garlic. Cook until onions soften then add ground cumin, chili powder, and dried oregano. Season with salt and pepper. Then add cooked meat back into the pot, along with tomato paste, olives and raisins. Stir to combine. Pour the sherry and simmer until the liquid has nearly evaporated, about 2-3 minutes. Then stir in tomato sauce. Let the sauce simmer for 15-20 minutes. Remove from heat and taste the sauce. Season with salt and pepper, if necessary. Make 4 wells in the tomato sauce. Crack 1 egg into each well. Transfer skillet into the oven and bake for 15-18 minutes or until desired doneness. Sprinkle with chopped parsley and serve with crusty bread or a side salad.
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Ništa ne može zamijeniti klasičnu punjenu papriku. No ako ste spremni za eksperiment, svakako vrijedi isprobati i ovaj zanimljivi recept iz pećnice. Sastojci: 6 većih paprika 700 grama mljevenog junećeg mesa 270 grama kuhane riže dugog zrna 220 grama umaka od rajčice 400 ml pelata 100 grama nasjeckanog luka 100 grama celera 1 žlica maslaca 1 žlica ekstra djevičanskog maslinovog ulja 1 češanj češnjaka 1 čajna žličica sušenog origana ½ čajne žličice sušenog bosiljka 2 čajne žličice soli ½ čajne žličice papra 1 jaje 1 čajna žličica umaka Worcester 100 grama naribanog sira (po želji) Priprema: Odrežite vrh paprika, izvadite sjemenke i operite ih. Izrežite jestive dijelove s vrha paprike i stavite sa strane. Stavite očišćene paprike u veliki lonac sa slanom vodom. Pustite da voda zavrije, smanjite temperaturu, poklopite lonac i pustite da se paprike termičke obrađuju oko pet minuta. Ocijedite paprike i stavite ih sa stane. Zagrijte maslinovo ulje i maslac u velikoj tavi na umjerenoj temperaturi. Na njemu pirjajte luk, celer i komadiće preostale sirove paprike dok ne omekšaju. Za to će vam biti potrebno oko pet minuta. Povrću dodajte nasjeckane pelate, umak od rajčice, zdrobljeni češnjak, origano, bosiljak, jednu žličicu soli i četvrtinu žličice papra. Sve dobro promiješajte. Kada smjesa zavrije, pirjajte sve zajedno još 10-ak minuta. U velikoj zdjeli pomiješajte jaje s preostalom soli i paprom, te umakom worcester. Dodajte mljevenu junetinu, kuhanu rižu i jednu šalicu pripremljenog umaka od rajčice. Sve dobro promiješajte. Zagrijte pećnicu na 160 Celzijevih stupnjeva. Napunite paprike smjesom, i stavite ih u lim za pečenje. Ostatak umaka od rajčice prelijte preko paprika. Pecite paprike oko 45 minuta dok meso nije u potpunosti termički obrađeno. Ako želite biti sigurni, provjerite kuhinjski termometrom. Mljeveno meso trebalo bi dostizati temperaturu od 70 Celzijevih stupnjeva. Pred kraj pečenja na vrh paprika možete dodati i malo sira te ih tako zapeći. Dobar tek želi vam Punkufer. NAPOMENA: Komentari odražavaju stavove njihovih autora, a ne nužno i stavove portala ŠIBENIK.IN. Portal ŠIBENIK.IN zadržava pravo da obriše komentar bez najave i objašnjenja. Zbog velikog broja komentara portal ŠIBENIK.IN nije dužan obrisati sve komentare koji krše pravila.