Egg soufflé
4 servings
30 minutes
Egg soufflé is a delicate and airy dish inspired by Mexican cuisine, where vibrant vegetables and aromatic spices come together in harmony. The history of soufflé originates from French cooking, but in this version, it takes on a spicy Latin American character thanks to juicy tomatoes, sweet peppers, and garlic. Its flavor is rich, intense, and slightly spicy, while the texture is light as a cloud. This dish is perfect as a hearty breakfast, light dinner, or unique appetizer. When serving it, you can complement it with fresh herbs, zesty sauce or slices of crispy bread to highlight all the flavor nuances. Baked to a golden crust, this soufflé brings warmth and comfort to everyone who tries it.
1
Pour boiling water over the tomatoes and peel them. Clean the garlic and pass it through a garlic press. Peel, wash, and finely chop the onion. Wash the bell pepper, remove the stem and seeds. Then cut the sweet pepper into pieces. Wash and chop the dill.
- Tomatoes: 2 pieces
- Garlic: 3 cloves
- Onion: 1 piece
- Sweet pepper: 1 piece
- Green: to taste
2
We place tomatoes, sweet pepper, garlic mass, dill greens, onion, and eggs in the blender container. Then we salt, pepper, and mix well until homogeneous.
- Tomatoes: 2 pieces
- Sweet pepper: 1 piece
- Garlic: 3 cloves
- Green: to taste
- Onion: 1 piece
- Chicken egg: 4 pieces
- Ground black pepper: to taste
3
Grease the mold with vegetable oil and place the prepared puree mixture. Bake the soufflé in a preheated oven at 200 degrees until cooked.
4
Then we take the mold out of the oven, place the souffle on a dish, and serve it at the table.