👨‍🍳 作り方

1. 1

   In a stock pot, heat sunflower oil over medium-high heat. Lightly sear the beef cubes until browned on all sides.

2. 2

   Add the sliced onion, minced garlic, and bell pepper strips to the pot. Sauté for a few minutes until the vegetables begin to soften.

3. 3

   Add the sliced potato, bay leaf, and oregano to the pot. Season with salt.

4. 4

   Add enough hot water to cover the potatoes and meat. Bring the stew to a simmer, then cover and cook until the beef and potatoes are tender.

   💡 プロのコツ: Add more hot water if the stew becomes too dry during cooking.
5. 5

   Once the stew is cooked and the meat is tender, carefully crack the eggs directly into the simmering stew, immersing them in the cooking liquid. Cover and cook for a few more minutes until the egg whites are set and the yolks are cooked to your desired doneness.

   💡 プロのコツ: Poach the eggs gently to keep them intact.
6. 6

   Remove from heat, sprinkle with fresh chopped parsley, and serve hot.

   💡 プロのコツ: Serve with a side of mandioca (cassava) or crusty bread.