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Chicken and quail eggs covered in thickened tomato sauce for a truly satisfying meal.
|6 pcs||Eggs||(hard boiled)|
|2 tbsps||cooking oil|
|1/2 pc||Chicken Bouillon Cube|
|1 1/3 cups||Water|
|1 tsp||Cornstarch||(dissolved in tsp water)|
|1 tbsp||Green Onion||(sliced (optional))|
|1 pouch||Del Monte|
Original Style Tomato Sauce (200g)
Peel and cut each egg lengthwise into two.
Saute garlic, onion and chicken cube. Add DEL MONTE Tomato Sauce, water, potatoes and carrots. Season with salt and pepper. Simmer for 10 minutes or until vegetables are cooked.
Add cornstarch. Simmer while stirring for 2 minutes, or until thick then add beaten egg while stirring. Add boiled eggs. Top with green onion if desired.
Makes 4 servings
Chef's Tip: Make sure to add the cornstarch when the sauce is boiling then stir continuously until thick. Cooked cornstarch turns the sauce shiny.