“Coliflor al huevo”

by

Yolanda Beatríz Mejia Tol

Ingredients –  1 head of cauliflower, 5 eggs, 6 medium sized tomatoes, oil, salt

Preparation – Cut cauliflower in wedges and boil for 20 minutes until stalks (toughest part) are tender [Note:  place tomatoes in the same pot but remove them earlier as soon as they begin to open].

1. Remove cauliflower from pot and place on a piece of cloth to absorb the water

2. Separate the yolk from the whites of the six eggs! Beat whites for until frothy (about 8 minutes) and then stir in yolk.

3. Put oil in frying pan and heat. You can add a pinch of salt to test if the oil is hot enough.

4. Smear all sides of cauliflower wedges with the egg batter and place in frying pan with the hot oil.

5. Fry until brown on all sides. The excess batter is later fried to make a fried egg.

6. Liquefy tomatoes. Then add a bit salt and some water to the liquefied tomatoes and heat to boiling in a pot.

7. Add browned cauliflower to this liquid and boil for two minutes and you’re done.

8. Serve with rice and/or frijoles and tortillas.