Ingredientes:
1/2 kilo de costillas de pechito de cordero
1 kilo de osobuco
1 zanahoria
1 cebolla
1 morrón rojo
1 morrón verde
3 cebollas
2 dientes de ajo
1 vaso de salsa de tomate
100 gramos de garbanzos
1 trocito de guindilla
4 huevos
aceite de oliva, cantidad necesaria
sal y pimienta, a gusto
Preparación:
Poner en remojo los garbanzos desde la noche anterior, luego cocinar en agua con sal hasta que estén tiernos. Escurrir y reservar. En una cacerola con abundante agua con sal cocinar las costillas de cordero y el osobuco, junto con la zanahoria cortada en cuartos y 1 cebolla cortada al medio. Cocinar hasta que la carne esté tierna. Cortar los morrones y las cebollas restantes en fina juliana y filetear los dientes de ajo. Rehogar en una sartén con aceite de oliva, hasta que estén tiernas. Añadir la salsa de tomates, las carnes y los garbanzos bien escurridos. Condimentar con el trocito de guindilla, sal y pimienta a gusto. Cocinar unos minutos y retirar del fuego. Realizar 4 huecos en la preparación y colocar los huevos. Llevar al horno precalentado y caliente hasta que cuajen los huevos. Servir inmediatamente para que esté bien caliente.
Consejito:
La carne de cordero puede reemplazarse por carne de pollo, o por otro corte vacuno que sirva para guisar.
mi aguelita dice que queda muy rica ,eso si la que ella hace…
Por supuesto Astrid. Todas las cosas que preparan las abuelas son deliciosas. Y como yo también soy abuela de 8 nietos, te comento que esta receta también es riquísima.
Besitos
Anita
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