Eggs with Braised Leeks and Bulgur Patties
Leeks are related to onion family looks like a giant fresh green onion yet have sweeter flavor than onions. They appear like overlapping leaves form cylindrical stem which makes altogether leaf based bulb. They don’t overpower the flavor of the rest of the meal while they add some additional zest. Leeks are very rich in Vitamin K and manganese and many more nutritional benefits, however people who has kidney problems should search more about this vegetable. This meal should belong rather a meal menu, because it is very filling along with cracked wheat patties. Therefore you may enjoy with this recipe for a Sunday Brunch. This recipe for 2 people Ingredients: 2 crisp fresh leeks 1 Tbsp. ginger minced 2 Tbsp. Olive oil 2 eggs 1 big tomato 1/2 Tbsp. olive oil 1 tsp. salt For bulgur petites: 1-cup fine cracked wheat (bulgur) 1 Tbsp. olive oil 1/2 cup water 1 egg 1 Tbsp. tomato paste 1 tsp cumin 1 red chili pepper (crashed) 1 tsp. salt 2 Tbsp. cilantro (or parsley) minced. Making: Take the outer leaves of the each leek and wash well between the leaf layers. Cut the leeks 1 inch in length Add minced ginger and cook the leeks (braise for few minutes and cover the lid and simmer for 10 minutes) until they are soften. Set a side. Bring bulgur, salt and olive oil in a small saucepan Add boiling water up to just ½ inch over the bulgur level. Close the lid and simmer for 5 minutes. Fine bulgur absorbs the hot water within minutes and softens. Open the lid; add tomato paste, whipped egg, cumin, and chili pepper. Mix all well. At this level bulgur mixture must felt like soft dough. Form little patties Heat 1 Tbsp. olive oil in a skillet and pan-fry each bulgur patty each side for couple minutes. Grate the tomato and cook in with ½ Tbsp. olive oil until thickens. Lay sautéed leeks in nonstick flat pan; break the eggs between leeks. Cook on medium heat until eggs whites turn to solid color. Transfer on a serving dish Place the bulgur patties aside and top the bulgur patties with tomato sauce. Garnish with minced cilantro (or parsley) Serve immediately. Enjoy 5/15/2014 Back to Vegetable page |
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