/ck/ - Food & Cooking

oh dang op that looks delicious
gimme some

>>7427550
>>7427576

I wish I had the balls/know-how to make it without completely fucking up. That said, shouldn't the tomato be "more red?" Did you add something? The one's I've seen seem to go heavy on the tomato as where yours looks more eggy - which don't get me wrong I would totally go for.

What was your tomato-egg ratio?

That looks perfect and delicious, OP. Good job. Now, tell me how long you let the eggs simmer, because mine usually come out cooked more than yours when I make it.

>>7427607
>>7427633
>>7427646
Well, OP, you might as well give us the whole recipe, pls.

>>7427633

It's actually a very easy dish, I bet you could make it no problem friend.

>shouldn't the tomato be "more red?"
The color is attributed to the turmeric and cumin I used in the recipe. The yellow of both spices would have offset the red color a little bit as you boil down the tomatoes to create the sauce.

>What was your tomato-egg ratio
3 large tomatoes, 4 eggs total.

>>7427646
>>7427650

I'll just go over the recipe then, haha.

1 medium white onion, chopped
6 small white mushroom, sliced
2 jalapeno, sliced (seeds and pulp kept)
4 sweet pepper, sliced
3 large tomato, chopped
4 small eggs

1 tsp turmeric
1 tsp cumin
1 tsp smoked paprika
1/2 tsp cayenne pepper
1/2 tsp fresh ground pepper
salt to taste

*1/3 cup feta cheese
*1/4 cup cilantro
*1/4 cup green onion

*garnishing ingredients

Add white onions and mushrooms to pan with olive oil; saute until caramelized.
Add jalapeno and sweet peppers; cook al dente.
Add turmeric, cumin, paprika, cayenne, pepper, salt; cook for 5 minutes.
Add tomatoes and stir together well.
Cook down until liquid from tomatoes becomes thick, you want a thick sauce to be made.
Depress the sauce and add your eggs.
Turn heat down to low and cover with lid checking every 5 minutes.
Turn off heat before the eggs finish as the residual heat will finish cooking them.
Remove from stove and let sit covered until eggs are to your liking.
Add garnishing ingredients and serve.

>>7427690
>Depress the sauce
what does this mean exactly?

>>7427702

So when you boil down everything before putting in your eggs, the sauce becomes very thick. You want to make depressions in the sauce to cradle your eggs so to prevent them from sliding everywhere. Take a tablespoon and create divots to put your eggs in.

Sorry if my explanation of it was poor. Hope that makes more sense.

>>7427710
ah yes, that makes sense and clears things up, and it's great advice. thanks.

>>7427550
>>7427690
looks fucking good op. copying this

>adding meat
thoughts? or is this strictly vegetarian

>>7427702

tell it that it's not you, it's it and that you would be better of as just friends.

>>7427772

Traditionally it's a 'no meat' dish, but not vegetarian as there are eggs one of the main ingredients. I'm not one to cater to tradition though, so I say go for it! One thing I might suggest however is to avoid meats with a high fat content. As the fat renders down into grease it may ruin the consistency of the sauce you're trying to create. If anything use leans meats without much fat like chicken, or hell even some sea foods.

>>7427690
Thanks, you're a true bro. I'll be trying this out this weekend, since I'm making brunch for my friends.

>>7427827
thanks op you're a nice guy

>>7427576

I would've waited until the whites set but that's pretty gorgeous

is the flatbread homemade as well?

eggs are love
eggs are life

>>7428443

Yeah it's a homemade naan. No additional flavoring with this batch, but I typically do a garlic naan which comes out great.

>>7429066

What's your recipe?

>>7429066
>>7429140
Would you mind posting that recipe too? I quite love naan but have never made it myself. Yours looks about perfect to my liking.

>>7431121
>>7429140

I use the linked recipe for my naan, but it's probably better that you watch the video rather than me giving you an explanation of the process and recipe through text. Naan is one of those things where exact amounts aren't so exact; a good naan requires intuitive cooking which is based on your own experience and techniques. He does provide ingredient measurements which I'll post below the video, but you need to make the recipe your own until you find exactly how you want your naan to come out.

https://www.youtube.com/watch?v=e7sUV8nqs3k
http://www.cookingshooking.in/garlic-naans/

Hope it's what you guys are looking for.

>>7431273
Is he twelve?

Never thought to add feta. Nice one OP