YOUR SOLIN GENERATED RECIPE
Moin Moin with Poached Eggs
Steamed black-eyed pea pudding infused with aromatic peppers and crayfish, served with silky poached eggs for a savory, protein-packed breakfast.
INGREDIENTS
0.33 cup dry peeled black-eyed peas
0.25 cup chopped red bell pepper
0.25 cup chopped yellow onion
1 tsp minced scotch bonnet pepper
2 tbsp ground crayfish
1 tsp extra virgin olive oil
0.25 tsp sea salt
3 large eggs
1 tsp apple cider vinegar
0.25 cup warm water
PREPARATION
Soak the peeled black-eyed peas in water for 10 minutes to soften, then drain thoroughly.
In a high-speed blender, combine the soaked beans, red bell pepper, yellow onion, scotch bonnet, and warm water.
Blend on high until the mixture is completely smooth and reaches a velvety consistency.
Pour the batter into a mixing bowl and stir in the ground crayfish, extra virgin olive oil, and sea salt.
Divide the mixture into three greased ramekins or silicone molds, filling each about three-quarters full.
Place the molds in a steamer basket over boiling water, cover, and steam for 20-25 minutes until the pudding is firm.
While the moin moin steams, bring a separate pot of water to a gentle simmer and add the apple cider vinegar.
Crack the eggs into the simmering water and poach for 3 minutes until the whites are set but the yolks remain runny.
Carefully unmold the moin moin onto plates and top each portion with a poached egg before serving.