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Egg Pirão

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


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Tempo de preparo

120 min(s)


3 servings

Arlete Maria

  • 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
  1. In a pan, place all the ingredients for sautéing, except the flour, eggs and water. Saute well when that smell starts to rise.
  2. I added 2 liters of water to the stew and let it cook for about 10 minutes, adjusting the salt.
  3. In a bowl, take the cassava flour and add another liter of water to hydrate this flour.
  4. 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.
  5. Let it cook for about 10 minutes, remove the eggs without letting them break and set aside with some of the broth.
  6. Add the hydrated cassava flour to the restaurant broth, stirring gently without stopping. Let cook for 15 minutes. I like the soft pirão.
  7. If the pirão becomes harder, add boiling water to make the pirão softer.
  8. Serve with white rice or saffron rice.

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