Millet porridge with tomatoes and egg in meat broth
4 servings
45 minutes
The recipe is taken from the book "Appetizing porridges. 365 best recipes.
1
Wash the tomatoes, cut off the top, and carefully scoop out the flesh with seeds using a teaspoon.
- Tomatoes: 3 pieces
2
Place the tomatoes cut side down on a plate to let the juice drain.
3
Heat vegetable oil in a deep pan.
- Vegetable oil: 70 ml
4
Peel the onion, wash it, and chop it finely.
- Onion: 1 head
5
Wash the carrot, peel it, and chop it finely.
- Carrot: 1 piece
6
Place onion and carrot in heated oil and fry for 4 minutes.
- Onion: 1 head
- Carrot: 1 piece
7
Pour broth over the roasted vegetables, add salt, spices to taste, and bring to a boil.
- Beef stock: 300 ml
- Salt: to taste
- Spices: to taste
8
Rinse the millet, let the water drain, pour it into a pan, and cook over medium heat for 15 minutes.
- Millet: 300 g
9
Then level the layer of millet and make holes in it.
10
Place a tomato 'cup' in each hole, pour a raw egg into it, lightly salt, and season with spices.
- Tomatoes: 3 pieces
- Chicken egg: 3 pieces
- Salt: to taste
- Spices: to taste
11
Cover the pan tightly with a lid and cook on low heat for another 15 minutes.
12
Before serving, carefully remove the tomatoes, stir the porridge, pile it on a plate, and beautifully arrange the tomatoes on top and around the edges.
13
Serve hot, garnished with parsley sprigs.
- Parsley: 50 g
