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.
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
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook until softened.
- Add the sliced carrots, diced potatoes, and chopped bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
- 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.
- 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.
- 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