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Eggs Sweet And Sour With Pineapple

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  Butter 2 Tablespoon
  Green pepper 1 , seeded and chopped
  Onion 1 , sliced
  Celery stalks 2 , chopped
  Canned pineapple pieces 7 1⁄2 Ounce
  Tomato paste 1 Tablespoon
  Cornstarch 1 Teaspoon
  Paprika pepper 1 Tablespoon
  Vinegar 2 Teaspoon
  Soy sauce 1 Teaspoon
  Hard cooked eggs 4 , halved
  Chopped parsley 1 Tablespoon (For Garnish)
  Salt To Taste
  Pepper To Taste

Melt the butter in a pan and saute the green pepper, onion and celery for 5 minutes.
Drain the juice from the pineapple and reserve.
Add the fruit and tomato puree (paste) to the pan.
Blend the cornflour (cornstarch) with the pineapple juice.
Stir in the paprika, vinegar and soy sauce.
Add to the pan and heat, stirring, until the sauce thickens.
Add salt and pepper to taste and stir in the eggs.
Cover and simmer for 5 to 8 minutes.
Transfer to a warmed serving dish and garnish with parsley.
Serve with rice.
Cooking time: 15 minutes

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