Peruvian-Spiced Portobello with Fried Egg
inspired by Saltado, over rice with spicy yogurt sauce
Lomo Saltado is a typical Peruvian dish of onion, tomatoes, fries, meat and white rice. We've made this version vegetarian. Buen provecho!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
150 g
Sweet potato
1 piece
Egg
(Contains Ei)
1 piece
Portobello mushroom
1 piece
Garlic
75 g
White long grain rice
½ piece
Onion
½ sachet(s)
Peruvian-style spice mix
1 piece
Tomato
10 milliliters
Soy sauce
(Contains Soja, Tarwe)
5 milliliters
Worcestershire sauce
(Contains Mosterd, Soja, Gerst)
¼ piece
Green chili pepper
20 g
Yogurt dressing
(Contains Melk (inclusief lactose), Mosterd)
Not included in your delivery
¼ tablespoon
[Plant-based] butter
1.5 tablespoon
Olive oil
1 teaspoon
White wine vinegar
20 milliliters
Low sodium vegetable stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Wash or peel the sweet potato and slice into 1cm thick fries. Transfer to a bowl along with two thirds of the Peruvian spices and then drizzle with olive oil. Season with salt and pepper, then toss well to coat and transfer to a parchment-lined baking sheet. Bake in the oven for 30 - 40 minutes or until evenly browned, tossing halfway.
Slice the onion into half rings and crush or mince the garlic. Slice the portobello mushroom and dice the tomato. Prepare the stock (see Tip).
Tip: if it's inconvenient to prepare a small amount of stock, you can prepare 500ml instead (using 1 stock cube) and then measure out the amount you need for the recipe. You can freeze the rest of the stock to use another time.
Bring plenty of water to the boil in a pot or saucepan. Cook the rice for 12 - 15 minutes, then drain and set aside.
Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the onion with two thirds of the garlic and the rest of the Peruvian spices for 1 - 2 minutes. Add the portobello mushroom and tomato and continue cooking for 3 - 4 minutes. Add the vegetable stock and the Worcestershire sauce along with some soy sauce as preferred, then allow to simmer for 3 - 4 minutes or until most of the liquid has evaporated.
Deseed and finely chop the green chili pepper*. Transfer the yogurt dressing to a tall container along with the chili pepper, white wine vinegar and the rest of the garlic. Add a drizzle of olive oil and season with salt and pepper, then use an immersion blender to process into a smooth sauce. Melt the butter in a frying pan and then fry the egg.
*Take care, this ingredient is spicy! Use as preferred.
Shortly before serving, stir the sweet potato into the portobello stew. Serve with the rice and top with the fried egg. Serve the yogurt sauce alongside.