Casserole potatoes with eggs. Call me Bouleri.
Ok, I don’t know how to explain the word Bouleri, I don’t even know what it means in greek -although I looked it up!
It doesn’t matter my friends.
It doesn’t matter at all.
Because all it matters is the taste of this simple and hearty, comfort food.
Originated by the need of satisfying the hunger of multi member families of the Greek Cycladic Islands some years ago, potatoes and eggs come together into a tasty and earthy combination.
Oh. And if anyone finds out what the word Bouleri means (except for some names I came across), please let me know.
Slightly adapted from the book “Taste, the third sense” by Argyro Barbarigou
- 5-6 medium sized potatoes cut in big pieces
- 2 onions finely chopped
- 3 big fresh tomatoes grated or 1 can with grated tomato
- as many eggs as you like -I used 4
- 1 cup white wine
- 1 cinnamon stick
- salt, pepper
- olive oil
- In a big casserole, pour olive oil and let it heat.
- Add the chopped onions and potatoes and mix them over heat for about 5′.
- Pour wine and let the alcohol evaporate for 1-2′.
- Add grated tomatoes, cinnamon stick, salt, pepper and if the ingredients are not all covered with liquids, just add water as much as they are just covered. Mix well, put the lid on and let it boil on medium heat.
- When the potatoes are ready -check with a fork if they are soft- add the eggs one by one carefully over the potatoes. Turn off the heat, put the lid on again and let the casserole over the heat until the eggs are done too -for about 3′.
- Eat it hot with lots of fresh bread, feta cheese and a nice glass of white wine.
P.S. 1: In order not to brake the yolk, I didn’t brake the egg over the potatoes but into a bowl first one by one and then pour it carefully over the potatoes into the casserole.
P.S. 2: The eggs are completely cooked that way without doing anything else. No sign of uncooked white -which would annoy lots of people, including me.
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