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Eggs get spicy Moroccan twist
Kerry Dunnington, The Examiner Apr 11, 2008 12:00 AM (625 days ago)WASHINGTON Driving home recently I passed a restaurant my husband and I have enjoyed over the years. I reminisced “the special dish” I often ordered; a perfectly cooked fried egg (white: hard — yolk: runny) that lay in the center of a mound of steamy white rice served with a side of fiery, spicy red sauce. The trio was an unusual complementing combination of flavors and textures I’ve often thought of duplicating.
http://www.examiner.com/a-1333468~Eggs_get_spicy_Moroccan_tw ist.html The above excerpt and link will be sent by email. |
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