| 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 |
t |
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
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