Posts in : Ingredients caraway seeds
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- Posted by elimam
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Prep Time 20 minutes Cook Time 15 minutes Servings
Ingredients- 4 cloves garlic diced
- 1 tablespoon caraway seeds
- 1 pinch salt
- 3 tablespoons Extra Virgin Olive Oil
- 2/3 cup mild chile peppers chopped
- 1 1/2 cups green bell peppers seeded and chopped
- 2 cups tomatoes seeded and chopped
- 4 eggs
- salt and ground black pepper to taste
Prep Time 20 minutes Cook Time 15 minutes Servings
Ingredients- 4 cloves garlic diced
- 1 tablespoon caraway seeds
- 1 pinch salt
- 3 tablespoons Extra Virgin Olive Oil
- 2/3 cup mild chile peppers chopped
- 1 1/2 cups green bell peppers seeded and chopped
- 2 cups tomatoes seeded and chopped
- 4 eggs
- salt and ground black pepper to taste
Instructions-
Mash the garlic, caraway seeds, and pinch of salt in a mortar and pestle or against the side of a mixing bowl.
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Heat 1 tablespoon of the olive oil in a skillet over medium heat. Stir in the chile peppers; cook and stir until the peppers have softened, about 5 minutes. Remove them from the skillet and set aside. Add another tablespoon of oil to the skillet and cook the bell peppers and tomatoes until the peppers are soft and the tomatoes have begun to break down, about 5 more minutes. Add the tomato-bell pepper mixture to the hot peppers. Stir in the mashed garlic and caraway seeds. Spoon the vegetables onto plates or a serving platter.
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Heat the remaining oil in the skillet. Fry the eggs until the whites are set and the yolks are the desired consistency, about 2 to 3 minutes for runny yolks, 4 to 5 minutes for fully set yolks. Place the fried eggs on the vegetable mixture and season to taste with salt and pepper.
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- Posted by elimam
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Prep Time 20 minutes Cook Time 15 minutes Servings servingsIngredients- 2 red bell peppers halved and seeded
- 6 Fresno chile peppers
- 1 habanero pepper
- 2 tablespoons vegetable oil
- 1/4 teaspoon caraway seeds or more to taste
- 1/4 teaspoon coriander seeds or more to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried mint
- 1 teaspoon kosher salt or to taste
- 4 garlic cloves peeled
- 1 Lemon juiced
- 1 tablespoon Extra Virgin Olive Oil
Prep Time 20 minutes Cook Time 15 minutes Servings servingsIngredients- 2 red bell peppers halved and seeded
- 6 Fresno chile peppers
- 1 habanero pepper
- 2 tablespoons vegetable oil
- 1/4 teaspoon caraway seeds or more to taste
- 1/4 teaspoon coriander seeds or more to taste
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried mint
- 1 teaspoon kosher salt or to taste
- 4 garlic cloves peeled
- 1 Lemon juiced
- 1 tablespoon Extra Virgin Olive Oil
Instructions- Preheat oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place red bell peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Bring a large pot of lightly salted water to a boil. Add Fresno and habanero chiles and cook uncovered over medium heat until vegetables start to soften, about 3 minutes; drain and set aside to cool. Remove seeds and membranes from chiles (wear gloves); set aside.
- Shake coriander and caraway seeds in a skillet over medium heat until you start to smell the spice, about 2 minutes. Use a mortar and pestle to crush toasted seeds; add cumin, mint, and salt, and crush until finely ground. Transfer spices to a blender and add roasted bell peppers, chiles, garlic, lemon juice, and vegetable oil; puree until smooth. Drizzle in extra-virgin olive oil at the end, blending for only a few seconds.
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Aug 1, 2016