RATATOUILLE WITH SEA SPAGUETTI AND EGGS

x2

Ingredients

½ red pepper
½ green pepper
½ white onion
½ red onion
1 garlic clove
½ small zucchini
2 very ripe tomatoes
50 g of olive oil
7 g dried sea spaghetti
5 g dried wakame

For the poached eggs:
½ litre of water
25 ml of vinegar
A pinch of salt
2 organic eggs

Preparation

1. Hydrate the sea spaghetti and wakame in half a litre of water for 10 minutes, drain and dice.
2. Blanch the tomatoes for 30 seconds in boiling water. Remove the skin and seeds and cut in dices.
3. Wash the rest of the vegetables and cut in dices, each one separately.
4. Place the oil in a saucepan over medium-high heat. Brown the garlic, add the onions and peppers. Cook 4 minutes.
5. Add the sea spaghetti and the wakame. Cook for another 4 minutes.
6. Add the zucchini and tomato. Cook 5 minutes.

For the poached eggs:
1. Put the water with the vinegar and salt in a saucepan and bring to boil.
2. Crack the eggs 1 by 1 and put them in the simmering water. Cookfor 5 minutes and remove.

Presentation

Place a seaweed ratatouille base on a plate and a poached egg on top.

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