Tuesday, November 22, 2011

Tomatican for the Gloomy Soul

My body screams for comfort food today. It is a dull rainy Tuesday; colder, a sign that winter is almost here. Weather like this transports me to when I was a child, when my mom used to make Tomatican, a tomato stew with eggs (and some kind of meat) and lots of crusty French bread ( my favorite!). I adapted this recipe to make it vegetarian, by adding black beans instead of meat, and chipotle pepper for some much needed heat! So, bring warmth to your grey and cold days with this comforting dish! Enjoy!


  Makes 2 large servings (or 4 small ones)

Ingredients

1 teaspoon olive oil
2 leeks, sliced
2 garlic cloves, minced
1 1/2 cups (or 1 can) black beans, cooked
1 roasted red pepper, diced
1 (14 oz) can diced tomatoes, juice included
1/2 cup water
1 teaspoon fresh lemon juice
1/2 chipotle pepper in adobo sauce, minced ( add more if more heat is desired)
1 teaspoon dried oregano
1 teaspoon dried parsley
1 bay leaf
Salt, to taste
2-4 eggs (2-4 servings), at room temperature
Lots of crusty bread


Preparation
In a medium pot, heat the oil, add the leeks and cook until softened. Add the garlic and cook until fragrant. Add the beans, roasted red pepper, tomatoes, water, lemon juice, chipotle pepper, oregano, parsley, bay leaf and salt. Bring to a boil and then lower to a simmer. Cover and cook for 45-60 minutes. Adjust salt if necessary. Add the eggs and cook until they reach the desired consistency (For runny yolks, about 3 minutes  for room temperature eggs). Serve immediately together with the bread. Yum!

LinkWithin

Related Posts Plugin for WordPress, Blogger...