Egg Pirão

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Egg Pirão

Name: Egg Pirão
Prep time: 2 h
Total time: 2 h
Yield: 3 null
Ingredients: 3 unit(s) Eggs; 1 unit(s) Chopped tomato; 1 unit(s) Chopped onion; 1 unit(s) Chopped small pepper; 3 tablespoon Oil; 2 tablespoon Coriander; 1 teaspoon Chimichuri; 1 dessert spoon Ana Maria; 1 teaspoon Edu Guedes; 1 tablespoon Bahia seasoning or cumin; null to taste Paprika; null to taste Salt; 2 cup Cassava flour; 3000 ml Water; 1 teaspoon Saffron

Receita afetiva, minha mãe dona Minervina amava comer esse pirão. Read more

🇧🇷Brazil

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View in original language

(Português)

120 min(s)

3 servings

Arlete Maria

@letemaria79

Ingredients
Recipe

Eggs3 unit(s)
Chopped tomato1 unit(s)
Chopped onion1 unit(s)
Chopped small pepper1 unit(s)
Oil3 tablespoon
Coriander2 tablespoon
Chimichuri1 teaspoon
Ana Maria1 dessert spoon
Edu Guedes1 teaspoon
Bahia seasoning or cumin1 tablespoon
Paprika to taste
Salt to taste
Cassava flour2 cup
Water3000 ml
Saffron1 teaspoon

In a pan, place all the ingredients for sautéing, except the flour, eggs and water. Saute well when that smell starts to rise.
I added 2 liters of water to the stew and let it cook for about 10 minutes, adjusting the salt.
In a bowl, take the cassava flour and add another liter of water to hydrate this flour.
After 10 minutes, it's time to add the eggs, break them one by one into a small pot and gently drop them into the boiling broth.
Let it cook for about 10 minutes, remove the eggs without letting them break and set aside with some of the broth.
Add the hydrated cassava flour to the restaurant broth, stirring gently without stopping. Let cook for 15 minutes. I like the soft pirão.
If the pirão becomes harder, add boiling water to make the pirão softer.
Serve with white rice or saffron rice.

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Egg Pirão

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