Peel the potatoes and chop them. Put them in a casserole with a little water for about 25-30 minutes. Water drain and pass them through the purés.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make climbing eggs with puree and piperrada: |
| 4 eggs 4 potatoes 50 gr. from bacineta 1 pepper bell 2 green peppers 2 onions 3 cloves of garlic some milk water virgin virgin oil hojiblanca vinagre salt pimient paprika perejil chopped chopped chopped |
| ADDITIONAL CHARACTERISTICS: Popular in autumn-winter, ideal accompany with red wine |
Ingredients to make climbing eggs with puree and piperrada:
2. Pour a little milk until you get the desired, sprinkle and sprinkle consistency with a bit of chopped parsley.
3. Pica the bacon in small tacos and jump them in a pan with a little oil. Add them to potato puree and mix well.
4. Peel the garlic, cut them in half and put them to fry them in a pan with oil. When they begin to take color, add the onions, and the peppers cut in julienne and let it poach well.
5. Escalfa The eggs in a casserole with water and a good stream of vinegar for about 3 minutes and drain them.
6. serves to your liking, piperrada, puree and eggs. Sprinkle with a little paprika. Two eggs provide 140 calories, which is equivalent to about 350 gr. of milk and 50 gr. of meat.
7. The egg is an easy-to-digestion and assimilation food, although it is not convenient to abuse it due to the existing cholesterol in the yolk.
