Chorizo Nara With Poached Eggs Recipes

CREAMY CHORIZO SPAGHETTI WITH POACHED EGGS

Steps:

• Bring 2 large pans of water to the boil. Cook the spaghetti in one pan of boiling water until just al dente (2 minutes less than the pack cooking instructions), then drain, reserving 200ml of the cooking water.
• Fry 120g diced chorizo in a frying pan until crisp, then stir in a the cream cheese, the cooked spaghetti and reserved cooking water with a generous grind of black pepper.
• Toss everything together over a medium heat until glossy (2-3 minutes). Stir in a handful of chopped fresh parsley, some salt and black pepper.
• Meanwhile, reduce the second pan of water to a simmer, swirl it with a spoon and poach 4 eggs for 3-4 minutes until the whites are set and the yolks are still runny. Dry on kitchen paper.
• Divide the spaghetti among 4 warmed serving bowls and top each with a poached egg, black pepper and a little extra parsley.

POACHED EGGS IN CHORIZO-TOMATO STEW WITH GARLIC CROUTONS

Steps:

• Preheat a medium soup pot over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the chorizo and cook, stirring frequently, 3 minutes. Add the 2 cloves chopped garlic, onion, celery, carrot, potatoes, thyme, salt and pepper, cook for 3 to 4 minutes. Add the tomatoes and chicken broth and bring up to a bubble, turn the heat down to medium low and simmer for 10 minutes, or until slightly thickened.
• Fill a medium skillet with warm water. Bring water to a gentle simmer over medium low heat. As the water is coming up to a simmer proceed with making the garlic croutons and the zesty parsley sprinkle.
• Toast the bread in the broiler or in a toaster oven. Once the bread is toasted, rub with the cracked garlic and then drizzle extra-virgin olive oil over it and reserve.
• Pile the parsley leaves, lemon zest and orange zest on a cutting board. Run your knife through the pile until the parsley is finely chopped and the zests are completely incorporated into the parsley, reserve.
• Once the water is at a bubble for poaching the eggs, pour the vinegar into the simmering water. Crack an egg into a small bowl. Gently pour the egg into the simmering water. Repeat with the remaining 3 eggs. Cook eggs for about 2 minutes for runny yolks, or about 4 for solid yolks. Do not allow the water to boil. Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain.
• To serve, pull thyme stems from chorizo-tomato stew, then arrange the garlic croutons in the bottom of 4 shallow soup bowls, ladle some of the stew on top of the garlic croutons, set eggs in place and sprinkle dish with zesty parsley sprinkle and serve.

POLENTA WITH CHORIZO & POACHED EGGS

Steps:

• Heat a non-stick frying pan over a medium heat and add the chorizo. Cook for 5 mins or until starting to crisp. Stir through the chard and leave to wilt for 5-8 mins, then remove from the heat and set aside.
• Bring a pan of water to the boil, reduce to a simmer, then quickly stir the water with a wooden spoon to create a whirlpool. Once the whirlpool has almost completely subsided, crack an egg into the centre of it. Gently simmer for 3 mins, then remove with a slotted spoon. Set aside on a plate while you poach the remaining egg.
• Cook the polenta following pack instructions, then mix in the parmesan, oil, parsley and some seasoning. Spoon the polenta onto plates and top with the chorizo, chard and a poached egg.