Green beans with tomato and poached egg
I imagine that in this world in which we move, apart from a series of reference blogs, we all have our favorite chefs . I like them for how they do and understand cooking, others for their aesthetics when preparing recipes, others for their originality in the presentation and/or the combination of ingredients, others for their simplicity and the way to explain the dishes ... One of my references is the magnificent chef from Guipuzcoa Martín Berasategui. I like his way of elaborating the recipes with products of our land and season, explaining them in such a way that any elaboration seems easy; He is also so generous that in his interventions he often gives us many tricks to make cooking even simpler. I love the program he does with David de Jorge, Robinfood, they are very big and nice.
The dish you see is an elaboration of yours. In my house I had done it hundreds of times (like thousands would be somewhat exaggerated, but that's where the thing is), although I had never thought to poach eggs, nor had I used the trick that teaches us so that the beans stay green after of cooking. So instead of making a dish of mine, I do it from Martín Berasategui, who has more packaging;)
I hope you like it and enjoy this simple, affordable and easy recipe, because the beans made from this mode are great.
- 800gr of green beans
- 2 tender onions
- 3 cloves of garlic
- 400 gr of homemade fried tomato
- 2 tablespoons of olive oil
- 2 eggs
- paprika de la Vera (sweet or hot, as you like) (optional)
Eliminate the tips and threads (if any) of the green beans. We cut them in two halves along and chop them up. We wash them.
We cook them in boiling water with salt for 10 minutes (give them more time if you like them more made, I had them for 15 minutes) at this point they will be al dente . We remove them from the water, but we save that water in which we have cooked them.
Trick: So that we do not miss the green color, we cook them without putting the lid on the pan that is, uncovered.
While the pods are cooking. Put a couple of tablespoons of olive oil in a pan and brown the garlic that we will have rolled. Then add the chives that we have chopped into small pieces. We pepper and let them sweat for around 7 minutes, without taking color. Add a level teaspoon of La Vera paprika (it is optional)
We add the fried tomato, stir well and let cook for 5 minutes more.
Drain the green beans and add them to the tomato, mix well and let cook a couple of minutes more. If we see that it is necessary, we add a little broth from the cooking of the beans; rectify salt and pepper.
Cascamos a pair of eggs (for me only one;)) on the pods, cover and let it set.
Serve immediately, sprinkling the egg with a little salt and a pinch of paprika.
Source: Martín Berasategui for Robinfood