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Egg Pirão
Receita afetiva, minha mãe dona Minervina amava comer esse pirão. Read more
🇧🇷Brazil
•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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