Taioba with egg
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- Washed medium taro leaves | 5 unit(s)
- Free-range chicken eggs | 2 unit(s)
- Salt | to taste
- Freshly ground black pepper | to taste
- Olive oil | 2 tablespoon
- Garlic Clove | 1 unit(s)
- Carefully remove the excess stem and veins from the taioba leaf with a small knife.
- Roughly tear the leaves.
- Heat a large skillet and drizzle with 1 tablespoon of oil.
- Crush the garlic clove with the side of a chef's knife and add it to the oil. Let it perfume over medium heat.
- Add the torn taioba leaves and stir with cooking tongs. Season with salt and freshly ground black pepper.
- Allow to cool (2 minutes). Meanwhile, crack an egg into a small bowl, being careful not to break the yolk.
- Make a space in the braised taioba and add an egg. Do the same process with the other. Season the eggs with a pinch of salt and freshly ground black pepper.
- Let the eggs cook (without stirring) until the point you like, remembering that it will continue to cook with the heat of the skillet, even after removing from the heat.
As I like the yolk soft, I let it cook for a maximum of 3 minutes or until the white is white.
With rice, beans and banana farofa it's a good scandal!
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