Millet Porridge with Tomatoes and Eggs in Meat Broth
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Recipe taken from the book 'Delicious Porridges. 365 Best Recipes'.
Ingredients
- Millet - 10.6 oz
- Vegetable Oil - 2 fl oz
- Onion - 1 head
- Carrot - 1 piece
- Chocolate eggs - 3 pieces
- Tomatoes - 3 pieces
- Campbell's Beef Broth - 10 fl oz
- Parsley - 1.8 oz
- Spices - to taste
- Salt - to taste
Step by Step guide
Step 1
Wash the tomatoes, cut off the tops, and carefully scoop out the pulp and seeds with a teaspoon.
Step 2
Place the tomatoes cut side down on a plate to let the juice drain.
Step 3
Heat the vegetable oil in a deep frying pan.
Step 4
Peel, wash, and finely chop the onion.
Step 5
Wash, peel, and finely chop the carrot.
Step 6
Add the onion and carrot to the heated oil and sauté for 4 minutes.
Step 7
Pour the broth over the sautéed vegetables, add salt and spices to taste, and bring to a boil.
Step 8
Rinse the millet, let the water drain, add it to the pan, and cook over medium heat for 15 minutes.
Step 9
Then flatten the layer of millet and make small indentations in it.
Step 10
In each indentation, place a tomato 'cup', crack a raw egg into it, lightly salt, and season with spices.
Step 11
Cover the pan tightly with a lid and cook on low heat for another 15 minutes.
Step 12
Before serving, carefully remove the tomatoes, stir the porridge, transfer it to a serving dish in a mound, and arrange the tomatoes beautifully on top and around the edges.
Step 13
Serve hot, garnished with parsley sprigs.
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