Pipirrana recipe

  • Serves 4
  • 15 mins to prepare
  • 240 calories / serving
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Finely chop the tomatoes, cucumber, spring onions and pepper and place in a bowl.

Separate the yolks from the whites of the hard boiled eggs. Finely chop the whites and add to the vegetables.

In a pestle and mortar, pound the cooked egg yolks with the garlic and a little salt to a paste. Whisk in the vinegar and then the oil until completely amalgamated. Season, then pour over the vegetables.

  • Ingredients

  • 6 plum tomatoes
  • 1 cucumber
  • 1 bunch spring onions
  • 1 red pepper
  • 1 green pepper
  • 2 hard boiled eggs
  • 3 garlic cloves
  • 2tbsp red wine vinegar
  • 6tbsp extra virgin olive oil
  • salt
  • pepper
  • Energy 990kj 240kcal 12%
  • Fat 20g 29%
  • Saturates 3g 15%
  • Sugars 9g 10%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 9.5g Protein 5.7g Fibre 4.4g


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