Alboronía con huevos poché (Alboronía with poached eggs) (TM)

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Alboronía con huevos poché (Alboronía with poached eggs) - about this recipe

Alboronía doesn't translate into English but is a sort of thick stew. This Spanish recipe is for Thermomix.

Ingredients

• 400g onions, peeled and quartered
• 35g red pepper, deseeded
• 30g extra virgin olive oil
• 200g pumpkin, cut into pieces the size of a hazelnut
• Salt
• 75g tomatoes, cut into pieces the size of a hazelnut
• 6 eggs
• Paprika
• The tails of 18 large prawns or crayfish
• Corn flour (cornstarch)
• Extra virgin olive oil, for frying
• 18 cocktail sticks

Method

1. In the bowl, put the onion and the pepper and chop 5 seconds / Speed 4.
2. Add the oil and sauté 7 minutes / Temp. Varoma / Speed 1½.
3. Add the pumpkin and salt 3 minutes / Temp. Varoma / Reverse blade / Speed Spoon.
4. Finally, add the tomato and cook for 1 minute more at the same temperature and speed.
5. Remove and reserve.
6. Line the MC with cling film making sure that it protrudes, pour in a little oil, break an egg into it, season, and tie the cling film, making a sort of bag.
7. Place the egg in the Varoma bowl and do the same with the remaining eggs.
8. Put 500ml into the bowl, close the lid and program 12 minutes / Temp. Varoma / Speed 1.
9. When it starts steaming, remove the MC and put the Varoma bowl containing the eggs on the top.
10. Meanwhile, push a cocktail stick through each of the 18 prawn or crayfish tails [lengthways], season, roll in the corn flour and fry them in very hot oil for 5 minutes
11. Divide the albonoría [the stewed vegetables] in 6 portions, putting a poached egg on top of each, sprinkling each with paprika, and serve with the fried tails.

Recipe source

• This is a translation of a recipe in Thermomix TM31 - Imprescindible para tu cocina which is the book supplied with Spanish TMXs.