| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Spanish |
|
4 |
Servings |
INGREDIENTS
| 100 |
g |
Bread from 1 or 2 days before |
| 4 |
|
Cloves of garlic |
|
|
Salt |
|
|
Water; keep in warm separately |
| 4 |
|
Eggs |
| 6 |
|
Spoon of olive oil |
| 2 |
ts |
Powder paprika (sweet/hot) |
| 50 |
g |
Ham; spanish type curado, cured/salted |
| 50 |
g |
Pork sausage; spanish type, best cured one |
INSTRUCTIONS
In a mud pan with the oilve oil frying the cloves of garlic -make a cut on
each-, then when they take a bronze color add the ham and the pork sausage,
in small pieces, let them frying a little. Then add the bread cutted in
square pieces, moving and adding the paprika powder and inmediately pouring
the quantity of 5 dishes of water (already warm) and salt. Keep boiling
during 8 mins. Put the eggs on the soup when is hot and let for a while the
eggs coagulate... Rady to serve in small mud pans... as we have in Spain
This recipe is from many books, but we do like that
Posted to FOODWINE Digest 08 Oct 96
From: TAS <supplies@EXT.STEP.ES>
Date: Wed, 9 Oct 1996 13:32:13 +0200
A Message from our Provider:
“This is the day the Lord has made! Be glad!”