World Cuisine

From Mendoza:

Tomatican

1 lb. ripe tomatoes chopped

1-2 onions diced

6 garlic cloves, sliced very thin or chopped

4 eggs

Optional: red pepper flakes or red pepper paste, avocado (“palta”) slices

Bread for dipping or toasting

Sauté onions and garlic until translucent. Add tomatoes and sauté until warmed through. Crack eggs over top of mixture and cook until soft set. Gently stir eggs into tomato mixture and serve on toasted bread or rolls. Add pepper flakes or pepper paste and avocado to taste.

From Argentina:

Provoleta

3-4 slices of fairly dry provolone (each slice about 3/4 inch thick)

1/2 C extra virgin olive oil

2 Tbsp. oregano leaves

2 Tbsp. fresh flat leaf parsley minced

1 tsp. paprika

Salt & Pepper to taste

Flat bread

Mix herbs and olive oil. Coat cheese with olive oil mixture. Cook on a hot griddle over and open fire or on a cooktop until cheese is soft but not runny. Serve over toasted flatbread or with baguette slices.