2 1 / 2 lbs of ground beef carde
1 cup of hogao
1 red pepper, peeled and chopped
2 tablespoons of chopped olives and without seeds
2 cloves garlic, minced
1 tablespoon of olive oil
2 stalks celery, finely chopped
1 hot creole, sweet, finely chopped.
2 bay leaves
2 boiled eggs, peeled and diced
1 tablespoon ground thyme and oregano
Salt, pepper and cumin to taste
In a sauté pan put the paprika, celery, garlic and sweet pepper in oil until tender.
Add the meat and the herbs and cook slowly, stirring.
Add the hogao gradually.
Cover and simmer for a while, stirring.
Add the olives, the egg, salt and pepper, stir and serve hot.