Sumpthin Good from Chichicastenango, Guatemala – Coliflor al huevo
“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].
- Remove cauliflower from pot and place on a piece of cloth to absorb the water
- Separate the yolk from the whites of the six eggs! Beat whites for until frothy (about 8 minutes) and then stir in yolk.
- Put oil in frying pan and heat. You can add a pinch of salt to test if the oil is hot enough.
- Smear all sides of cauliflower wedges with the egg batter and place in frying pan with the hot oil.
- Fry until brown on all sides. The excess batter is later fried to make a fried egg.
- Liquefy tomatoes. Then add a bit salt and some water to the liquefied tomatoes and heat to boiling in a pot.
- Add browned cauliflower to this liquid and boil for two minutes and you’re done.
- Serve with rice and/or frijoles and tortillas.