Ingredients for Bobotie Bowls
- Sliced Almonds
- Extra Virgin Olive Oil
- Ground Sirloin
- 1 bay leaf
- Celery Ribs
- 1/2 cup shredded carrot
- 1 medium onion, chopped
- Pickled Sweet Peppers
- Garlic Cloves
- Salt & Freshly Ground Black Pepper
- Golden Raisin
- Mango Chutney
- Beef Broth
- Mild Curry Paste
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- Zest of 1 lemon
- 6 large eggs
- Half And Half
- Unsalted Butter
- Cilantro Leaf
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How to Make Bobotie Bowls
- Preheat oven to 350°F (175°C).
- Toast almonds in a dry skillet over medium heat for 3 minutes. Set aside.
- Heat olive oil in a large, deep skillet over medium-high heat. Add ground meat and cook, breaking it up with a spoon, until browned.
- Add the bay leaf, celery, carrot, onion, peppers, and garlic. Season with salt and pepper. Cook for 2-3 minutes, stirring occasionally, until softened.
- Stir in raisins, chutney, broth, curry paste, turmeric, coriander, and lemon zest. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, or until the sauce has thickened slightly and the liquid has reduced.
- Remove the bay leaf. Stir in the toasted almonds.
- While the meat simmers, prepare the omelets: In a small bowl, whisk together eggs, salt, and half-and-half.
- Heat a small skillet over medium heat. Add 1 pat of butter. Pour 1/6 of the egg mixture into the skillet and cook until set, about 1-2 minutes per side. Repeat with remaining egg mixture to make 6 mini omelets.
- Spoon the meat mixture into bowls. Top each bowl with a mini omelet.
- Garnish with chopped cilantro and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
22g
Fat
64g
Carbs
3g
