A very tasty and festive dish – boiled tongue with tomatoes, baked in an egg and sour cream filling. A real delicacy.

Summary

Ingredients

• Boiled pork tongue – 1 pc. (150-180 g)
• Tomatoes – 2 pcs.
• Large onion – 1 pc.
• Chicken eggs – 2 pcs.
• Sour cream – 2 tbsp
• Flour – 1 tbsp
• Butter – 30 g
• Salt to taste
• Ground black pepper – to taste
• Allspice peas – 2 pcs.
• Bay leaf – 1 pc.
• Parsley (for serving) – 2 sprigs

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Instructions

1. Prepare food. The tongue must be boiled in advance until cooked. Pork tongue is cooked for 1-2 hours in salted water with allspice and bay leaf. Immediately rinse the tongue with cold water and remove the skin from it.
2. Cut the boiled tongue into slices. Cut the onion into small cubes. Cut each tomato into 8 pieces.
3. Fry the onion until golden brown in butter. Add the tongue slices to the onion pan. Flour. Stir and cook for 5 minutes.

   

4. Add tomato slices to the pan. Cook for another 5 minutes, add a little salt and pepper.

   

5. Prepare a filling of eggs and sour cream. Season with salt and pepper. Stir eggs with sour cream until smooth.
6. Arrange the fried tongue slices with onions and tomatoes in the tins. I have portioned ramekins, but you can take one common mold or a small baking sheet. Pour the egg-sour cream mixture over the tongue with the tomatoes.
7. Put in the oven and bake the tongue with onions and tomatoes for 20-30 minutes. The oven temperature is 180-190 degrees.
8. The baked tongue with tomatoes is ready. Sprinkle with chopped parsley when serving.

   

Bon Appetit!