Tomato Fried Rabbit

The garden of Murcia, both in the capital and in their circle vegas, highlighted by the use of vegetables in your kitchen. The fried tomatoes have always been one of his signature dishes, with meat and cod in Ordinary Time Lent.

     But, besides the fried tomato, gastronomy brings Murcia using rabbit meat, one of the most traditionally consumed, especially in the popular rice and fried rabbit or this.

     ingredients
     -Rabbit
     -Ripe tomatoes
     -Green peppers

     preparation
     We separately prepared fried tomato and rabbit. For the first rehogaremos fried green pepper, cut to taste. In the same oil prepare the tomato sauce, ripe tomatoes, peeled and cut to a medium heat until the sauce is cooked, add salt and a little sugar to leave in the season and fair acidity.

     The rabbit, clean cut, fry in a pan with oil, and fried and is incorporated into the tomato sauce, along with pepper. It will heat all together and you're ready to eat, with a good bread is a dish to enjoy.

At home we really like the rabbit, it will be because both my mother first then my sister and now my son, have always raised rabbits. The home bred rabbit tastes different from that purchase, also know exactly when killed. There's always that loves head, others love the kidneys and other liver, other brazuelos we like, but in general we all love rabbit.

There are many ways to do it, in my house my kids love to mustard, fried onions is very rich in rice, garlic? etc.

But fried with tomatoes and peppers are many 10. For me it is a little summer, good weather, because you can put in the lunch box and take it to the field along with a good omelette with onions, both of which are very rich but they are cold.

It is a recipe that is not much mystery, but as everything has its point. The most important in my opinion to be good rabbit is very well fry first, it is well browned, and then continue with the recipe you want, in this case with tomatoes and peppers.

ingredients:
1 rabbit is not very large (1 kilo or 1,200 maximum), 6 Italian peppers, 1 can of crushed tomatoes, 1 can of tomato paste (sold in Mercadona), olive oil, salt.

Cut the rabbit into pieces rather small fry in the pan with plenty of oil until very crispy, when ready add the peppers into pieces, go round until tender, when the peppers are put the pot of crushed tomatoes and the concentrate, should not use the concentrate to put 2 cans of crushed tomatoes, tomato let done slowly, possibly once the tomato and some oil is left over, remove before serving. Serve with tortilla chips or potatoes.

Lamb chops with garlic

Traditional recipes for lamb, and other meats like as a kid, always had a special role in the highlands and mountains of the ancient Kingdom of Murcia.In the Northwest region, and in the lands near the provinces of Albacete, Almeria, Granada and Jaén is where herds of sheep were and are more numerous.In addition, the sheep is one of segureña sheep breeds more valued for the quality of its meat. Segureña called because it originated in the Jaen Sierra de Segura and Segura River riparian lands. It also has the Brand Food Quality Assurance of the Region of Murcia.The lamb chops with garlic cabañil are a very tasty dish and high nutritional value. In fact, it is very rich in protein, saturated fats and minerals. It is usually eaten in mountain areas and gives the body the calories needed to face the cold winter.Ingredients for four people1 kg. crochet chops and loin of lamb (preferably suckling)1 kg. potatoes, cut a little thicker than for tortillasA head of garlic peeled and crushed in a mortar50 gr. white wine vinegarHalf a teaspoon of sugar200 gr. olive oil1/4 liter of waterBlack pepperSaltMethod of preparationStep 1: Fry the potatoes in the panIn a frying pan half olive oil, cut the potatoes into small cubes (which will trim the meat) and poured into the pan. Fry over low heat as if it were made a potato omelette.Step 2: Fry the lamb chops in the panIn a second pan is poured the remaining olive oil. When it is already very hot, fry the lamb chops, which fry over high heat to golden brown.Step 3: Preparation of garlic cabañilIn the mortar crush the garlic heads. Then add vinegar and water, mixing everything and putting half in the pan where you fried potatoes and half in the pan where you fried the chops.Step 4: Add the garlic to the potatoes and cabañil meatPartition a pinch of sugar (half teaspoon) in both pans. In addition, season the chops and potatoes with salt and pepper. For ten minutes fry over low heat, shaking the pan so that the mixture is perfect.Table and accompanying presentationThe lamb chops are served cabañil garlic potatoes with the lot, in one source. As is usual in the meat dishes are accompanied with red wine. Especially recommended are the famous wines of the land, of any of the three designations of origin (Bullas, Jumilla and Yecla).Also accompanies this meal with bread, olives items, fried green peppers in vinegar or horns.Variants diningThe presence of the lamb in the kitchen segureño Southeast longstanding Spanish. For centuries presided over the celebrations of Christians, Muslims and Jews. The gastronomic legacy includes numerous lamb stews, pot roasts and that proliferate throughout the Region of Murcia.Highlights include: the heads of lamb roasted in the oven, stuffed lamb loin, lamb segureño with almonds, roast leg (or shoulder) of lamb with potatoes and lamb shank in sauce. In short, they are all tough courses that follow presiding family gatherings and collective celebrations.A variant is almost identical to the lamb chops with garlic cabañil kid. The cooking is exactly the same, and both types of meat are very similar. Also added to the potatoes calls kid pile.A similar dish, but more like huertanas areas of irrigation, is the rabbit with garlic cabañil. To cook gets to re-burn olive oil in skillet. Then fry the slices of bread, to which is added a generous splash of vinegar to remove them from the pan.In a pan of oil and fry the rabbit sauce, which has been previously chopped. In eight mortar chop garlic cloves, parsley, fried bread slices soaked in vinegar and liver of the animal.This is poured into the pan. Season with pepper and salt. Boil until the optimum cooking. The sauce should be somewhat thick. Finally, rabbit with garlic cabañil may be accompanied by fries and served hot.

Grilled mullet

INGREDIENTS: (for 4 people)

-4 SALMONETES MEDIUM
- 2 tablespoons OLIVE OIL
-GARLIC
-PARSLEY
-2 LEMONS
-SAL

Cleaned and washed well mullets, opening to remove the guts, IF YOU CLEAN THE DAN at the fish.
In a deep dish, put the juice of the lemons, 2 tablespoons OLIVE OIL, 3 garlic cloves, finely chopped, fresh parsley ABUNDANT AND a little salt.
PUT mullets, for 15 minutes to marinate ESE broth, turning to marinate THAT TAMBIEJN on both sides and the area where they are open.
GRILLED IN PUT preheated mullet and VAS ADDING YOU OVER THE marinating broth until they change color and crisp rojito PUT and officers.
ARE DELICIOUS FOOD AND IS A VERY, VERY HEALTHY, can be served with marinated tomatoes, STEAM POTATOES, FRIED GREEN PEPPER or as in my case, with some asparagus.
GOOD APPETITE.

Bacon sky

Bacon Heaven is a dessert made primarily with egg yolk and sugar. This traditional dessert is a treat after a good meal.
Bacon sky has traditionally drawn around the southern Iberian Peninsula. In the Region of Murcia is made by adding a little cinnamon and lemon syrup.
The bacon from heaven has a taste and texture very peculiar. It is a dessert that is always degustándose multiple times.
Ingredients for four people
Sugar 450 g10 egg yolks1 cup waterCaramelLemon peel1 cinnamon stick
Method of preparation
Step 1: Prepare the syrup
- Put the water and sugar in a saucepan, over low heat for about 20 minutes until it takes consistency. In the cooking process will use a cinnamon stick and a little lemon peel, which will later be removed.
- It is allowed to cool. The syrup should have a consistency such that, if we take two fingers slightly parted and must form a fiber of about four inches without breaking.
Step 2: Break the yolks
- In a deep bowl, place egg yolks ten. They break and mingle, without producing foam. Then slowly add the syrup, which should be cool, not to curdle the egg. He moves well for the overall well blended.
Step 3: When mold with caramel
- Molds are prepared, caramelizing inside. Failure to be prepared caramel. They put three tablespoons of sugar and the same number of water in pan, heated on the fire until the sugar melts and re-crystallize on the walls.
Step 4: In double boiler for cooking
- Then pour the yolks and syrup mixed in the mold through a sifter to prevent lumps from sneaking.
- Is introduced into a steam cooker to cook or in the oven. At equivalent steam-bath but with the difference that the water does not touch the mold and the pot is closed, so that the heat of steam which performs the cooking.
- This process can take about twenty minutes, during which the pot should not be opened.
- Again, it is found that the mixture is curds out of the pot and allow to cool.
Finally the mold removed, placed in bowls or on a platter and cut to taste.
Table and accompanying presentation
Bacon sky comes in individual portions or in a cake. This is a dessert that has traditionally accompanied roasts and rice in the holidays. Its texture and flavor make it perfectly combinable with strawberries, bananas and peaches. So that may occur accompanied by a simple salad. Another way is to enrich this dessert with whipped cream or ice cream. But it certainly is a treat by itself and needs no additions.

 

Roast knuckle

The knuckle roast is a formidable presence dish on the table. Its design is extremely simple.
Knuckle meat is prized for its delicious taste.
The roasts are recipes very Murcia land characteristics. Roasting technique is to provide heat in the workpiece from all angles without direct contact with said heat source.
This technique allows browned on the outside and then inside.
The variety of meats that exist in the region of Murcia has resulted in many recipes.
Ingredients for 4 people
1 kilo of pork knuckle4 medium potatoes2 cloves of garlic3 ripe tomatoes50 grams of pineOlive oilSalt and pepper
Method of preparation
Step 1: Prepare the ingredients
Lots of pork are prepared, by withdrawing the excess fat. Cleaned of possible pieces of bone that had been chipped.
The potatoes are peeled and washed. Are cut by half. The tomatoes were washed and cut in half. Garlic cleaned and cut into slices. Parsley, once washed, chop finite.
Step 2: Preheat and bake
In the baking ingredients are stacked.
First sorted potatoes and knuckle thereupon is grated tomato on whole. They salt & pepper and spread the parsley and pine nuts. Meanwhile, the oven will have been warming up for about ten minutes.
Once reached the 150 ° C temperature, is introduced into the oven tray. Half an hour at 200 ° C is sufficient for the total ingredients are done.
Table and accompanying presentation
The knuckle roast is a very simple dish to prepare, but it presents a formidable appearance in the table. The part of the shank should be golden brown on its outer shell and undercooked inside.
The dish must contain a balanced, a side of potatoes, also golden.
Ingredients should be sprayed with a little sauce collection tray bottom.
A red wine for aging, Crianza, Reserva or Gran Reserva, goes perfectly with this dish.

Rice and rabbit with snails

Within the wide range of rice that can be consumed in the town of Calasparra, rice and rabbit with snails mountain is one of the most typical and traditional, but it is also a dish and consumed widely throughout the region and Northwest the Vega Alta.

    With a history of centuries, rice is the quintessential product of Calasparra and quality has been recognized worldwide. Thus, if we are to enjoy a dish like rice and rabbit with snails or other any of the wide range of rice dishes that are prepared in the town of Calasparra, it is advisable to elaborate Calasparra rice, the first in the world designation of origin.
Ingredients for four people
1 rabbit400 g of rice Calasparra2 dozen snails1 medium ripe tomatoOil 1 large glassParsley, saffron and salt1 red pepperOil, lemon and water
Method of preparation
Step 1: Clean the snails

    To prepare rice and rabbit with snails serranos the first step is thoroughly washed snails and cook in a pot.
Step 2: Preparation of the pan

    Later, in a skillet or paella pan, cover the bottom with plenty of olive oil.
Step 3: Fry the rabbit

    Heat and simmer fried rabbit, previously cut, seasoned with salt, until his firing.
Step 4: Add the pepper and tomato

    Once the meat is browned, add the pepper seeded and cut into strips and let fry 1 minute, taking care not to burn.

    Then in the same pan, fry the grated tomato.
Step 5: Add the rice

    Then add the rice and fry lightly, then adding water (3 parts water to 1 part rice).
Step 6: Add remaining ingredients

    When breaks to boil, add saffron, parsley, salt and snails, keeping the heat for 20 minutes, then go down steps to turn it off after about 10 minutes.
Step 7: Steep

    Once off, let stand covered for 5 minutes.
Table and accompanying presentation

    Before serving rice, everything is flavored with lemon and let stand 5 minutes. Be presented in the same pan, garnished with some lemon wedges and accompanied by a Mediterranean salad and a good red wine.
Variants dining

    There are several variants when preparing rice. In the municipality of Calasparra, the rabbit, is also used as a meat chicken that came with rice, in this case without snails.
Other traditional dishes Rice

    There is also the so-called 'empedrao' alubiones rice, rice and beans or rice and seafood paella.

Tail of bull

Traditionally this dish is made from the tails of the bulls that in the arenas, began many years ago in Cordoba and because of the fame that he acquired it was installing in other Spanish cities.

Because the bull's tail is a scarce and definite time, makes it a much sought after ingredient. And as in these cases, must be paid.

So when we put some oxtail recipe, usually usually beef, mutton or beef, as was in our case.

Recipe ingredients (4):

     1.5 kg oxtail (if you're lucky) of mutton or beef
     1 large onion
     3 carrots
     1 red pepper
     2 cloves of garlic
     750 ml. red wine
     1/2 L. beef broth or water
     2 bay leaves
     5 gr. ginger
     salt
     pepper
     Flour for coating

 

Preparation of oxtail:

     Salpimentamos the pieces of oxtail.
     Enharinamos and brown them in a skillet or saucepan (where we draw the recipe) with four or five tablespoons of olive oil.
     When all the pieces have browned meat, in the same oil poached leeks, onion, garlic (peeled and whole) and red pepper, cleaned and cut into pieces not too large.
     Add the bay leaves along with ginger and carrots clean sheet.
     We left a few minutes to soften the vegetables. Season it.
     We incorporate the pieces of oxtail and cover with wine and broth.
     Bring to a boil, desespumamos, cover the pan and let simmer for about three hours.
     We tested the salt and the meat is tender and cooked (you have to separate the bone).
     We took the pieces of oxtail to a serving platter and pass the sauce through a Chinese. We have to be a sauce espesita and bright (like the one pictured), if not "consistent" set it to reduce in a saucepan.
     Cover with the sauce and serve as a side dish, if you like, with the delicious fries oxtail.

 

Cod with potatoes

This dish whose basic ingredients are potatoes, cod and eggs is also known as atascaburras. It is a recipe that is consumed in the Region of Murcia from cooking brunt of the cold areas of the Mancha.

     This is a recipe vigorous and strong, typical of the winter season and snow days consumed. It fish mixed with eggs and nuts and other ingredients.

     It saw a traditional dish, while very nutritious, not for weak or sensitive stomachs.

     Legend has it that the dish is atascaburras emerged from a heavy snowfall in which two pastors caught in it had nothing to eat but potatoes and cod rasps. Baked potatoes and cod, adding olive oil. The mixture got fatter and a spread saying 'this sick until the donkeys', hence the name.

Ingredients for 4 people

300 g of desalted cod
8 medium potatoes
4 eggs duroscuchara
3 cloves of garlic and salt
8/10 tablespoons olive oil
50 g of walnuts

Method of preparation

     Step 1: Cook the potatoes with the skin for about 30 minutes, as the cod for another 5. After that you have to book a cup of broth cod

     Step 2: Next you have to chop the garlic, peel the potatoes and cod crumble. Crush the garlic in a mortar along with the potatoes.

     Step 3: Once all crushed, add the cod and oil, stirring always in the same direction until you get pureed. If too thick, use the cod stock we have booked.

Table and accompanying presentation

     When carrying the plate to the table is recommended garnish with egg slices, walnuts and a drizzle of olive oil, all accompanied by a good red wine and bread.

     Being a traditional country food also advised to eat directly from the mortar.

Emperor with green sauce

The Emperor with green sauce recipe is a simple, quick to prepare and pleasantly surprises the palate.
The Emperor recipe with green sauce preserves the nutritional qualities intact fish and taste only mildly altered by the sauce.
The emperor is a fish of exceptional flavor, green sauce blends with any fish, but between the two form a special tandem. The seasoning of the sauce adds a delicious spicy point, as Mediterranean.
Emperor Fish
The emperor is known and used since antiquity. By its own characteristics, flavor and texture, a fish is easily identifiable. It is also known espadarte needle or blade.
His strong muscular physique and the absence of spines, except the center, make this fish is usually present in fillets.
Grilled, seasoned with a sauce and seconded by simple linings becomes a prized delicacy.
Ingredients for 4 people
4 slices of very thick emperor6 garlic clove1 onionChopped parsleyA splash of white wineVegetable oilSprockets1 potato1 eggplantFlour and SaltMethod of Preparation
Step 1: Prepare the ingredients
Cut fillets emperor not too thick. The eggplant and potato to use as garnish Peel and cut into slices. Chop the garlic and onion to the sauce very finite. Cut the parsley, also fine.
Step 2: Make the sauce
It adds a splash of olive oil to the pan and begins to fire. When it is hot, add the pine nuts, and onion and garlic. Salted to taste and fry over medium heat until browned, when you add a splash of white wine and flour or thickening of sauces. He moves around well, to avoid lumps. The thickness of the sauce should be moderate, for it should not go hand in flour, and pass time.
Step 3: The garrison
Fry in abundant oil separately eggplant and potato. Then remove from pan and drain well the eggplant. Add salt to taste.
Step 4: Cook the fish
Finally, the plate is heated and placed emperor slices. The steak will be too dry if she spent cooking. Therefore it is necessary for both sides, just long enough.Once browned, remove and serve the dish. Cover with the sauce and sprinkle the chopped parsley on top. Is accompanied by potatoes and eggplants.
Table and accompanying presentation
The plate has a very colorful presentation thanks to parsley sauce. The dish can be served in garrison apart even dispensed with. It should be served hot, steaming.
To accompany white wine at a temperature from eight to ten degrees.
Variants gastronomic
The green salsa supports variations in its preparation and ingredients. You can use for example the cooking juices of some cockles and these wedges. Even shrimp and bay, if we give a flavor point sailor. Also in this dish can be played with the garrison, admitting almost any combination of sautéed vegetables.

 

Sweet Pumpkin

Presentation of the dish:

    Easter dish, or any time of the year, provided there is good pumpkins in parts of the Region as Lorqui Ceutí, Archena ... is that in these lands are cultivated pumpkins more appropriate to prepare this sweet. A simple recipe for dessert that was taken with meals or as a jam for breakfast. Economic, easy to make, tasty and healthy.
Ingredients: Sugar
- A quarter of a pumpkin
- Sugar
- Cinnamon
- Olive oil soft
Preparation:
First step: Pumpkin

    We started cutting into elongated squash courts. We put them in a baking dish and cook for 20 minutes at 150 º to lose water faster and frying. This step is not necessary, can also be done directly in the pan, and be patient until the water is absorbed.

    Once you remove the skin roasted and cut into pieces. In a frying pan with a little oil and gently toss the diced squash, fry a few minutes.
Second step: sugar and cinnamon

    Then is time to take 4 tablespoons of sugar and a dusting of cinnamon. Move well and let another minute to melt the sugar. Aside.
Third step: we serve

    With a skimmer we get the sweet pumpkin leaving the remaining oil in the skillet. We report on a plate to cool and hope because ideally it cold as if it were a dessert. Before removing the table sprinkle sugar and cinnamon on top.
Presentation and accompanying table:

    We have made our dessert, we will hold a sweet few days at home. The flavor is very reminiscent to cinnamon sweet but adds a delicious ... despite being only pumpkin and sugar!

    Once again surprise us old recipes, they knew exploit the raw material to its full potential.

    You know, with spoon or spread on a slice of bread (like a jam) ... dessert lifetime.

    It is also very rich with a little cheese, hard or soft, the diner's taste.

 

Chickpeas with rice

Chickpeas with rice is another of the many excellent dishes that abound in the region of Murcia. It's a recipe that combines sweet chunky chickpeas with rice in a tandem proteicamente advantageous to the human body. It also leaves also accompany tasty sausages from the killings.

    The chickpea stew with rice is a successful combination of vegetables and meat. A recipe for dipping bread and eat hot, backed by generations of cooks and diners.
Ingredients for four people
150 grams of chickpeas80 grams of rice1 chorizo ​​for guisocuchara100 grams of ham100 grams of bacon2 potatoes1 onion1 tomatoPaprikaOlive oilWater and parsleySaffron and salt
Method of preparation
Step 1: Prepare the chickpeas

    Are soaked chickpeas yesterday, in warm water with salt.

    Proceed past twenty-four hours to wash the chickpeas and put into the pressure cooker to cook them with salt. While baking, you are preparing the other ingredients.

    Cut into small pieces chorizo, sausage, ham and bacon. Also chop the onion, garlic and carrot. Grate the tomato and peel the potatoes (if these are very large cut in two).
Step 2: Prepare the sauce

    Cut sausage pieces are fried in a pan with a little oil. Are removed in the same oil and fry the garlic, carrot and onion, once they are golden brown add the tomato and stir everything for several minutes over medium heat until the sauce is done.
Step 3: Cook the rice along with the other ingredients

    Fill a pot with water twice and put rice into the fire.

    Drain the chickpeas and thrown into the pot along with the potatoes, bay leaf, salt, saffron and paprika.

    When it boils add the rice and sausage. Boil over low heat for 25 minutes.

    After this time, add the sauce to the pan. He moves well and let it simmer for a while.
Table and accompanying presentation

    The stew should be hot when you serve at the table. Be accompanied by a local wine and a plate of assorted pickles with tápenas, onions, pickles and olives.

    This stew is very tasty, so for lovers sopar, is accompanied by abundant fat bread crumbs.

 

San Jacobo

Recipe of St. James. These tasty little books called Sanjacobos San Jacobos or can be prepared with many ingredients, pork steaks with prosciutto or ham (which is how we will do in this recipe).
It's a recipe that could not be more simple and easy to prepare. It also has the advantage that children love and like San Jacobos home certainly know what ingredients are. Feel like? To the kitchen!!
Ingredients for making San Jacobos (serves 4):

    8 slices cooked ham long or 16 square slices
    8 slices of cheese (the kind that you like)
    2 eggs
    1 bowl with flour (plain flour)
    1 dish with breadcrumbs
    salt
    frying oil (olive or sunflower oil, to taste)
Recipe for San Jacobos (for four people):
1) Put a slice of cheese on the bottom half of a long slice of ham and then fold in half to form a booklet ham. If you are using square slices takes two and put the cheese between them. Repeat this step until you have all the San Jacobos mounted.
Making the St. Jacob
2 º) Put heat oil in a pan. Now go past the San Jacobos in flour. This step is important because if you take the egg directly without going through the flour grab the egg is not good ham and then you'd have to do a double breading.
Pass through the San Jacobo flour
3rd) Beat the eggs with a pinch of salt (about a third of a teaspoon with salt). Then passes through the egg Sanjacobos floured. They soak it up on both sides.
Pass through the San Jacobo egg
4) Then put them in the bread crumbs and breading SanJacobos well.
Breading the St. Jacob
5 °) when the oil is hot frying San Jacobos seen from both sides. Being so finite fry in a couple of minutes, when browned Remove from the oil and let them on paper towels to absorb excess oil (and will remain crispy breading and San Jacobos be less fatty). And ready .... out of the kitchen and to eat!!
To eat:
As you saw in the recipe step by step I make the San Jacobos with one long slice of ham. I do this because it is faster and less Sanjacobos dismount when going through the various dishes (flour, egg and breadcrumbs). But you can also prepare using 2 square slices, if you do so you will be more beautiful and with the typical form of St. James (square).
The recipe yields 2 San Jacobos per person, one would only slightly as they are very thin and eaten in a flash plas. Accompany with a salad or if you're in "I like everything" put some chips. By the way, if you do not want to spend the calories can make baked fries much lighter ;)
When frying Sanjacobos not need too much oil. With about 3 fingers is more than enough depth. When the oil is hot (not too strong and not take smoke) sees Sanjacobos frying batch or one at a time (depending on the size of your pan). Do not add all at once to prevent strike down the oil temperature. If this happens the breading is released and the remaining oily Sanjacobo rather soft and crisp.
You can vary the filling of your San Jacobo adding what you like, try a bit of blue cheese, with a bit of curry, .... You can also give more color and flavor to breaded adding parsley or fresh herbs.

 

Eggs with peas and cheese

Let's start with a very simple dish and easy to make ... "Eggs with peas and cheese." It is a very nutritious dish in which cheese gives a twist to the typical peas with ham.

Ingredients to make eggs with peas and cheese (serves 4):

     1 kilo of peas
     4 eggs (one egg per person)
     Two thick slices of sheep cheese (or to taste)
     A large onion
     Olive Oil
     black pepper
     salt

Recipe for Eggs with peas and cheese:

     Put water to boil, take peas and two tablespoons of salt. Let cook until tender.
     Peel the onion and pícala fine.
     In a large skillet add four tablespoons of olive oil over medium heat and pour the onion.
     When the onion is cooked, poached more than golden, add the peas have cooked and a pinch of black pepper. Put over medium heat for 10 minutes, stirring occasionally.
     While pick peas taste the cheese slices cut into cubes to make them as in the picture above.
     After 10 minutes the test peas and add a little salt if you think necessary. Then add the eggs one by one on the peas and cook over low heat until set.
     Studded with eggs and served on plates and distributed the pieces of cheese on them.

To eat:

With that you have your egg dish with peas and cheese ready for tasting. You can change the cheese to one that you like better, but has consistency.

Note that the eggs take a while to materialize on the peas, if you put the fire burned strong onion and some peas so be careful. Not as could accelerate the ripening of the eggs without raising the fire so any advice is welcome.