Dropa with Adjika and Cornmeal
A traditional Caucasian dish with eggs and spicy sauce — a hearty dish for a festive or family table.
Ingredients
- Adjika острая с чесноком TYESHCHINY RETSEPTY 5 tbsp
- Eggs 8 pcs
- Cornmeal 150 g
- Green onions 1 bunch
- Salt 1 tsp
- Black pepper 0.5 tsp
- Vegetable oil 4 tbsp
- Water 400 ml
We add only what we sell. The rest is up to you.
Method
- Mix cornmeal with water to form a smooth batter without lumps.
- Heat oil in a large skillet or wok over medium heat.
- Gradually pour the flour mixture into the hot oil, stirring constantly with a wooden spoon to form a dense mass.
- Finely chop the green onions and add to the mixture along with adjika, salt and black pepper.
- Make small indentations in the mass and carefully crack one egg into each.
- Cover the skillet with a lid and cook over low heat for 10-15 minutes until the egg whites are set.
- Make sure the yolks are cooked to your liking.
- Serve hot straight from the skillet, garnished with green onions.
