Shurpa (tangy Tomato And Egg Stew)

Shurpa is a traditional Uzbek stew that is hearty, flavorful, and perfect for warming up on a cold day. This tangy tomato and egg stew is packed with vegetables and aromatic spices, making it a comforting and satisfying meal.

Shurpa (tangy Tomato And Egg Stew)

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 potatoes, diced
  • 1 bell pepper, chopped
  • 4 tomatoes, diced
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 eggs
  • Fresh cilantro for garnish

Instructions

  1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until softened.
  2. Add the sliced carrots, diced potatoes, and chopped bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
  3. Stir in the diced tomatoes, vegetable broth, cumin, paprika, salt, and black pepper. Bring the stew to a boil, then reduce the heat and let it simmer for 20 minutes.
  4. Once the vegetables are tender, crack the eggs into the stew, spacing them out evenly. Cover the pot and cook for an additional 5-7 minutes, or until the eggs are cooked to your liking.
  5. Serve the shurpa hot, garnished with fresh cilantro.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
40 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
20g
Protein
15g
Fat
10g
Fiber
5g

Supplies

Large pot Stirring spoon Cutting board Knife

Tools

Stovetop

Serving suggestions

Shurpa is best served with crusty bread or steamed rice on the side.

Tips & tricks

For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the stew.

Cost

$10