Mince Meat Olives with Eggs

"An elegant dish that you can make for a special occasion or every time you feel like eating something a little different."
Preparation20 min.
Cooking60 min.
Тotal80 min.
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  • eggs - 1 - 2 per olive
  • mince - 28 oz (800 g) non - greasy (beefy)
  • onions - 1 head
  • breadcrumbs - 2 tablespoons
  • salt
  • black pepper
  • savory
  • parsley - 1 bunch of spinach or
  • ketchup - 1 tbsp
  • cumin - 1/2 ts ground
  • cheese - 5.5 oz (150 g) grated, optional


Knead the mince with crushed onions, ketchup, bread crumbs, salt, pepper, herbs and cumin. Leave the pan in the fridge to flavor for an hour, then divide it into 4 equal parts.

Each part is carefully spread into an equal rectangular base, on a transparent foil. Sprinkle the top with chopped parsley or roughly chopped spinach leaves.

At one end put 1-2 boiled eggs. With the foil, carefully roll the olive tight.

Carefully separate it from the foil, stick a skewer in each olive and arrange them in a well oiled baking dish.

Around them, you can cut tomatoes and other vegetables as desired. Put the foil on and put the dish to bake about 40 minutes, in a 392°F (200 °C) oven.

Optionally, remove the foil from the ready olives, sprinkle with a little cheese and bake for a few minutes again.
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