It is a charming dish that stands out for its colorful presentation and exquisite flavor. This flower, considered the national emblem of El Salvador, is not only beautiful but also provides great nutritional value to the country's traditional cuisine.
The candleflower with egg is a traditional dish from El Salvador rooted in the region's gastronomic culture. Its origin dates back to pre-Columbian times, where its high nutritional content was valued. This recipe, emblematic in Salvadoran cuisine, represents the creativity and culinary versatility of the country.
Are you ready to embark on this culinary adventure together?
Candleflower with Egg
Ingredients
3 Large candleflower
4 Eggs
3 Chopped onions
6 Tomatoes
1 Chopped green chili
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : First, carefully clean the candleflowers, separating them one by one and removing the pistil from the inside.
Step 2 : Then, wash them with plenty of water.
Step 3 : In a pot with water and salt, blanch the candleflowers, then remove them and let drain and rest.
Step 4 : In a skillet with a little oil, sauté the chopped tomatoes, onion, and green chili.
Step 5 : Season with salt and pepper to taste.
Step 6 : Once the vegetables are sautéed, add the candleflower and sauté until golden; then mix all ingredients.
Step 7 : Finally, add the eggs and cook until reaching the desired point.
Step 8 : Once ready, you can enjoy this delicious dish from Salvadoran cuisine.
Preparation (simple version)
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