Posts in : Ingredients tomatoes

• 

  Tunisian Fried Peppers and Eggs

  
  
  • Posted by elimam
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  Tunisian Fried Peppers and Eggs
  

  

  Course

  appetizer

  Cuisine

  Tunisian

  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

  Course appetizer Cuisine Tunisian 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

  1. Mash the garlic, caraway seeds, and pinch of salt in a mortar and pestle or against the side of a mixing bowl.
     

  2. 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.
     

  3. 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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• 

  Spanish Potato Omelet

  
  
  • Posted by elimam
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  Spanish Potato Omelet

  

  Course

  brunch

  Cuisine

  Spanish

  Prep Time

  15 minutes

  Cook Time

  45 minutes

  Servings

  servings

  Ingredients

  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 pound potatoes thinly sliced
  • salt and pepper to taste
  • 1 large onion thinly sliced
  • 4 eggs
  • salt and pepper to taste
  • 2 tomatoes peeled, seeded, and coarsely chopped
  • 2 green onions chopped

  Course brunch Cuisine Spanish Prep Time 15 minutes Cook Time 45 minutes Servings servings Ingredients 1/2 cup Extra Virgin Olive Oil 1/2 pound potatoes thinly sliced salt and pepper to taste 1 large onion thinly sliced 4 eggs salt and pepper to taste 2 tomatoes peeled, seeded, and coarsely chopped 2 green onions chopped

  Instructions

  1. In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.
  2. Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
  3. Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
  4. Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm.

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• 

  Tomato and Avocado Tartare

  
  
  • Posted by elimam
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  Tomato and Avocado Tartare

  

  Course

  前菜

  Cuisine

  Mexican

  Prep Time

  40 minutes

  Servings

  Ingredients

  • 6 tomatoes
  • Pine nut
  • 1 onion
  • parmesan cheese
  • 3 tablespoons Extra Virgin Olive Oil
  • Balsamic Vinegar
  • 1/2 Lemon

  Course 前菜 Cuisine Mexican Prep Time 40 minutes Servings Ingredients 6 tomatoes Pine nut 1 onion parmesan cheese 3 tablespoons Extra Virgin Olive Oil Balsamic Vinegar 1/2 Lemon

  Instructions

  1. Cut 2 avocados into small cubes and mix with lemon juice.
  2. Blanch the tomatoes, peel and cut into small cubes. Cut the onion into small pieces.
  3. Place the diced tomatoes and onion in a colander, sprinkle with salt and let drain for 15 minutes.
  4. Mix the avocado cubes, tomatoes, pine nuts and onion in a bowl. Sprinkle with 3 table spoons olive oil and 1 table spoon Vinegar.
  5. Divide among 4 glasses or ramekins refrigerate.
  6. To serve, unmold on plates, garnish with shavings parmesan

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