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Eggs and Potatoes, Carioca (P, TNT)
Source: Family recipe
Serves: 4 to 5

1 small onion, finely chopped
1 green or red bell pepper, finely chopped
1 cup chopped fresh tomatoes or drained canned tomatoes
1/4 cup cilantro leaves, chopped plus 1 tablespoon for garnish
3 tablespoons corn or vegetable oil, divided
1 tablespoon red wine vinegar
Salt and pepper
1 potato, peeled and diced
4 to 5 eggs

Mix the onion, bell pepper, tomatoes, cilantro, 2 tablespoons oil, vinegar, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a bowl.

In a glass, not metal, baking dish, combine the potatoes with the 1 remaining tablespoon oil and sprinkle lightly with salt and pepper.

Pour the tomato mixture on top of the potatoes and bake in a preheated 400°F oven for about 45 minutes or until the potatoes are crusted and the vegetables are tender.

Make 4 or 5 wells in the mixture with a soup ladle and break 1 egg into each well. Bake for 10 minutes or until the eggs are set to your preference. Sprinkle with the remaining 1 tablespoon cilantro.

Posted by Elena Eder

Nutritional Info Per Serving: N/A