Ovi e Sparasi Newari Style

Recipe

Ovi e Sparasi Newari Style

Savory Egg and Asparagus Delight - A Fusion of Greek and Newari Flavors

4.5 out of 5

Indulge in the delightful fusion of Greek and Newari cuisines with this Ovi e Sparasi recipe. Combining the classic Greek flavors of eggs and asparagus with the vibrant spices and techniques of Newari cuisine, this dish offers a unique and flavorful experience.

Jan Dec
Vegetable Dish› Ovi e sparasi
European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine
Asian cuisine› South Asian cuisine› Nepalese cuisine› Newari cuisine

Preparation time

15 minutes

Cooking time

10 minutes

Total time

25 minutes

Yields

2 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Gluten-free, Low-carb, Keto-friendly, Paleo-friendly

Allergens

Eggs

Not suitable for

Vegan, Dairy-free, Nut-free, Soy-free, High-protein

Ingredients

In this Newari adaptation of Ovi e Sparasi, we incorporate traditional Newari spices and cooking techniques to infuse the dish with the flavors of the region. The original Greek recipe is enhanced with the addition of spices like timur (Szechuan pepper) and jwano (lovage seeds), which are commonly used in Newari cuisine. The cooking method is also modified to include a slow simmering process, allowing the flavors to meld together and create a more robust taste. We alse have the original recipe for Ovi e sparasi, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 220 kcal / 920 KJ
  • Fat (total, saturated): 16g, 6g
  • Carbohydrates (total, sugars): 6g, 2g
  • Protein: 14g
  • Fiber: 2g
  • Salt: 1.5g

Preparation

  1. 1.
    Heat ghee in a pan over medium heat.
  2. 2.
    Add timur (Szechuan pepper) and jwano (lovage seeds) to the pan and sauté for a minute.
  3. 3.
    Add turmeric powder, cumin powder, ginger paste, and garlic paste to the pan. Cook for another minute until fragrant.
  4. 4.
    Add the asparagus spears to the pan and sauté for 2-3 minutes until they are slightly tender.
  5. 5.
    Pour the chicken or vegetable broth into the pan and bring it to a simmer.
  6. 6.
    Gently crack the eggs into the simmering broth, ensuring they are evenly spaced.
  7. 7.
    Cover the pan and let the eggs poach in the broth for about 4-5 minutes, or until the whites are set but the yolks are still runny.
  8. 8.
    Season with salt to taste.
  9. 9.
    Carefully transfer the eggs and asparagus to serving plates, spooning some of the broth over them.
  10. 10.
    Serve hot and enjoy the fusion of Greek and Newari flavors.

Treat your ingredients with care...

  • Asparagus — Trim the tough ends of the asparagus spears before cooking to ensure a tender texture.
  • Timur (Szechuan pepper) — Crush the timur before adding it to the dish to release its aromatic flavors.

Tips & Tricks

  • For a spicier kick, add a pinch of red chili powder or finely chopped green chilies.
  • Serve the dish with steamed rice or traditional Newari bread (roti) for a complete meal.
  • Experiment with different herbs and spices to customize the flavors to your liking.
  • If you prefer firmer yolks, cook the eggs for an additional minute or two.
  • Garnish with fresh cilantro or parsley for added freshness.

Serving advice

Serve the Ovi e Sparasi Newari Style as a main course for a light lunch or dinner. Accompany it with a side of steamed rice or Newari bread (roti) to soak up the flavorful broth.

Presentation advice

Arrange the asparagus spears neatly on the plate, with the poached eggs placed on top. Drizzle some of the aromatic broth around the dish for an appetizing presentation. Garnish with a sprinkle of crushed timur (Szechuan pepper) and jwano (lovage seeds) for an added visual appeal.

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