Seasonal horta and eggs make up one of the most frugal but exceptionally delicious appetisers.
Materials for 3-4 servings:
50 ml extra virgin olive oil
Four spring onions, finely chopped
500 gr. various seasonal greens, coarsely chopped
1 tsp. dill soup, chopped
Four tsp. parsley, chopped
Two tomatoes, grated
1 tsp. sweet tomato paste
Four eggs
salt, black pepper
Step 1: Heat the olive oil in a large, deep frying pan and sauté the green onions for 2 minutes until translucent. Add the greens, herbs, salt, and enough pepper and mix for 1 minute.
Step 2: Mix the tomatoes with the tomato paste and add them to the pot. We cook for 20 minutes.
Step 3: With a spoon, we open four holes between the greens and add an egg in there. Close with the lid and cook on low heat until the eggs are set.
Step 4: Serve immediately with plenty of bread for dipping.
Photo: Eva Monohari
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