Farmer eggs

Name: Farmer eggs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 75 g Cornmeal; 150 g Flour; 7-10 Tbsp Salt; 2 medium-sized onions; 2 Garlic cloves; 1-2 red chillies; 1 TABLESPOON Oil; 4-5 Tbsp Tomato paste; 200 g Emmental cheese; 7-10 Tbsp Flour; 7-10 Tbsp Oil; 8 Eggs (weight class 4); 7-10 Tbsp Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

75 g Cornmeal
150 g Flour
7-10 Tbsp Salt
2 medium-sized onions
2 Garlic cloves
1-2 red chillies
1 TABLESPOON Oil
4-5 Tbsp Tomato paste
200 g Emmental cheese
7-10 Tbsp Flour
7-10 Tbsp Oil
8 Eggs (weight class 4)
7-10 Tbsp Parsley

Directions

1
Mix corn flour and flour with a little salt in a bowl. Gradually knead in about 100 ml of water with the dough hooks of the hand mixer. Knead with your hands to a smooth, firm dough.
2
Cover and leave to rest for about 1 hour. Peel onions and garlic. Cut onions into half rings, chop garlic finely. Carve the chilli lengthwise, remove seeds and cut into rings. Steam prepared ingredients in hot oil for about 3 minutes.
3
Stir in the tomato paste. Coarsely grate the cheese. Shape dough into 8 balls of the same size. Roll out to thin circles (approx. 15 cm Ø) on a floured work surface. Brush a pan with oil and heat it up.
4
Bake the flat cakes one after the other from each side for about 1 minute. Spread the prepared paste on top. Place the flat cakes in an ovenproof, oiled pan or on a baking tray. Beat 1 egg on top. Sprinkle with cheese.
5
Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for approx. 17 minutes. Tomato-chilli sauce tastes good with it.