Brains in Red Sauce Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| 1 lb. Beef or lamb brains, soaked and membrane removed, split into halves, cut horizontally into 2 slices | ||
| Water | 1 Cup (16 tbs) | |
| 1 tbsp. chopped fresh coriander leaves or 1 tsp. [5 ml.] ground coriander | ||
| 4 garlic cloves, crushed to a paste | ||
| 1 tbsp. paprika, dissolved in 1/2 cup [125 ml.] oil | ||
| 2 hot red chilies, stemmed, seeded and chopped | ||
| Eggs | 4 standard | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Put the brains into a large skillet with the water.
Season with salt and pepper.
Add the coriander, garlic, dissolved paprika and chilies.
Cover the skillet and cook over medium heat for 20 minutes.
Three minutes before serving, break the eggs one at a time into the skillet, cover, and poach the eggs in the sauce.
Season with salt and pepper.
Add the coriander, garlic, dissolved paprika and chilies.
Cover the skillet and cook over medium heat for 20 minutes.
Three minutes before serving, break the eggs one at a time into the skillet, cover, and poach the eggs in the sauce.
Chef
