POACHED EGGS IN CHORIZO-TOMATO STEW WITH GARLIC CROUTONS
This recipe can be adapted to serve 6 to 8 by simply bumping up the bread, eggs and broth used. Add on 1 slice of bread and 1 egg preserving and 1 cup of broth per 2 additional servings.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
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.
CHORIZO-POTATO STEW
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and slightly browned, about 5 minutes. Add the chorizo and cook, stirring occasionally, until lightly browned around the edges, about 3 minutes. Add the garlic and cook, stirring, 1 minute. Add the potatoes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 3 more minutes.
- Add the chicken broth, bay leaves and paprika. Bring to a simmer, then reduce the heat to medium and cook 12 minutes. Add the chard; cover and cook, stirring, until the potatoes are tender and the chard is wilted, 3 more minutes. Season with salt and pepper. Ladle into bowls; top with parsley, drizzle with olive oil and serve with bread.
SPICED CHORIZO AND TOMATO SHAKSHUKA RECIPE BY TASTY
Here's what you need: olive oil, chorizo, medium onion, garlic, red bell pepper, paprika, ground cumin, ground pepper, sea salt, tomato, eggs, feta cheese, fresh parsley
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a frying pan over medium heat.
- Add chorizo, onion, garlic, and red bell pepper, cooking for 2--3 minutes, or until fragrant.
- Add paprika, ground cumin, pepper, and salt. Stir to combine, cooking for 6--8 minutes, or until the vegetables begin to soften.
- Pour tinned tomatoes into the skillet, reduce heat, and let simmer for 20--25 minutes, or until the sauce begins to thicken.
- Using the back of a spoon, make 4 wells in the tomato sauce. Crack an egg into each well.
- Cover the skillet with a lid, and cook for 6--8 minutes, or until eggs are cooked.
- Top with crumbled feta and chopped parsley.
- Enjoy!
Nutrition Facts : Calories 511 calories, Carbohydrate 32 grams, Fat 31 grams, Fiber 8 grams, Protein 27 grams, Sugar 19 grams
CHORIZO WITH SWEET PEPPER AND ONION STEW AND FRIED CROUTONS
Provided by Melissa Clark
Categories main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Mince 4 garlic cloves and reserve. Mince remaining garlic clove, put it in a small bowl and cover with 1 tablespoon sherry vinegar.
- Heat 1 tablespoon oil over medium-high heat in a very large skillet or Dutch oven. Add chorizo and cook until browned all over, about 7 minutes. Transfer chorizo to a plate.
- Add as many bread slices to pan as will fit in one layer. Cook until golden on both sides, about 2 minutes. Transfer croutons to a plate and sprinkle with salt. Heat a little more oil in pan and repeat with remaining bread slices, frying them in batches if necessary.
- Heat remaining 2 tablespoons oil in pan. Add both paprikas and let cook for 20 seconds. Add onions and reserved 4 cloves minced garlic and cook until limp, about 3 minutes. Add bell peppers and sauté until onions are golden and peppers soft, about 7 minutes. Add cherry tomatoes, chicken broth, black pepper and bay leaf to pan and bring to a simmer. Cut chorizo in chunks and add it to pan along with any drippings from plate. Reduce heat to low, cover pan, and let cook at a low simmer for 25 minutes. Add remaining 2 tablespoons sherry vinegar to pan and simmer uncovered, until stew thickens slightly, 5 to 10 minutes longer.
- Remove bay leaf and stir in reserved garlic-vinegar mixture and cilantro. Serve stew topped with croutons.
Nutrition Facts : @context http, Calories 984, UnsaturatedFat 40 grams, Carbohydrate 49 grams, Fat 67 grams, Fiber 6 grams, Protein 46 grams, SaturatedFat 23 grams, Sodium 2242 milligrams, Sugar 13 grams, TransFat 0 grams
SPICY TOMATO, SEAFOOD, AND CHORIZO STEW
This spicy stew features Hunt's® petite diced tomatoes, seafood, and chorizo in one satisfying, Mexican-inspired bowl!
Provided by Jennifer Baker
Categories Trusted Brands: Recipes and Tips Hunt's
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
- Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
- Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
- Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 25.1 g, Cholesterol 184.5 mg, Fat 19.5 g, Fiber 4.2 g, Protein 42.2 g, SaturatedFat 6.2 g, Sodium 2006.1 mg, Sugar 7 g
POACHED EGGS IN CHORIZO-TOMATO STEW WITH GARLIC CROUTONS
Make and share this Poached Eggs in Chorizo-Tomato Stew With Garlic Croutons recipe from Food.com.
Provided by Mimi Bobeck
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1028.3, Fat 47.8, SaturatedFat 15.5, Cholesterol 286.3, Sodium 2375.8, Carbohydrate 106.3, Fiber 11.8, Sugar 14.3, Protein 43.5
CHORIZO TOMATO STEW ON GARLIC CROUTONS
Make and share this Chorizo Tomato Stew on Garlic Croutons recipe from Food.com.
Provided by dicentra
Categories Stew
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat a large soup pot over medium-high heat with the EVOO. Add the chorizo and cook, stirring frequently, for 3 minutes.
- Add the 2 cloves of chopped garlic, the onions, celery, carrots, potatoes, thyme, salt, and pepper, and cook 3-4 minutes.
- Add the tomatoes and chicken stock and bring up to a bubble, then turn the heat down to medium low and simmer for 10 minutes, or until slightly thickened.
- While the stew is simmering, toast the bread in the broiler or in a toaster oven. Rub with the crushed garlic clove and then drizzle EVOO over it and reserve.
- Pile the parsley leaves, lemon 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.
- To serve, arrange the garlic croutons in the bottom of 4 shallow soup bowls, ladle some of the chorizo-tomato stew on top of the croutons, toss a little of the zesty parsley sprinkle over the stew, and serve.
Nutrition Facts : Calories 927.8, Fat 43.3, SaturatedFat 14.1, Cholesterol 78.4, Sodium 1665.2, Carbohydrate 97.3, Fiber 9.1, Sugar 8.1, Protein 36.2
CHORIZO-TOMATO STEW ON GARLIC CROUTONS WITH ZESTY PARSLEY SPRINKLE
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a large soup pot over medium-high heat with the 2 tablespoons of EVOO. Add the chorizo and cook, stirring frequently, for 3 minutes. Add the 2 cloves of chopped garlic, the onions, celery, carrots, potatoes, thyme, salt, and pepper, and cook for 3 to 4 minutes. Add the tomatoes and chicken stock and bring up to a bubble, then turn the heat down to medium low and simmer for 10 minutes, or until slightly thickened.
- While the stew is simmering, toast the bread in the broiler or in a toaster oven. Rub with the crushed garlic clove and then drizzle EVOO 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.
- To serve, arrange the garlic croutons in the bottom of 4 shallow soup bowls, ladle some of the chorizo-tomato stew on top of the garlic croutons, toss a little of the zesty parsley sprinkle over the stew, and serve.
More about "chorizo tomato stew on garlic croutons with zesty parsley sprinkle recipes"
CHORIZO AND POTATO STEW RECIPE | BON APPéTIT
From bonappetit.com
BEST SPANISH STEW WITH CHORIZO & VEGETABLES - HAPPY …
From happybodyformula.com
POACHED EGGS IN TOMATO STEW WITH CHORIZO & GARLIC CROUTONS
From thayerinthekitchen.blogspot.com
CHORIZO TOMATO STEW ON GARLIC CROUTONS RECIPE | YUMMLY
From pinterest.co.uk
OCTOBER 4: CHORIZO-TOMATO STEW ON GARLIC CROUTONS WITH ZESTY …
From sarahstone-365norepeats.blogspot.com
FARRO, CHORIZO & TOMATO STEW
From dfjml3xf3svvu.cloudfront.net
POACHED EGGS IN CHORIZO-TOMATO STEW WITH GARLIC CROUTONS
From pinterest.com
SPICY TOMATO, SEAFOOD, AND CHORIZO STEW RECIPE | ALLRECIPES
From avize.aussievitamin.com
POACHED EGGS IN CHORIZO-TOMATO STEW WITH GARLIC CROUTONS
From recipenet.org
POACHED EGGS IN CHORIZO-TOMATO STEW WITH GARLIC CROUTONS
From worldbestrecipesdiabetic.blogspot.com
POACHED EGGS IN CHORIZO-TOMATO STEW WITH GARLIC CROUTONS
From recipes-list.com
NICOLE'S FAVOURITE RECIPES - TOMATO & CHORIZO STEW
From sites.google.com
CLASSIC SPANISH CHORIZO & POTATO STEW | PATATAS A LA RIOJANA
From spainonafork.com
HALIBUT AND CHORIZO STEW WITH GARLIC TOASTS RECIPE | MYRECIPES
From myrecipes.com
TOMATO AND CHORIZO STEW - THE WASHINGTON POST
From washingtonpost.com
SPICY TOMATO, SEAFOOD, AND CHORIZO STEW - TF ANSWERS
From tfanswers.com
POACHED EGGS IN CHORIZO-TOMATO STEW WITH GARLIC CROUTONS
From mastercook.com
CHORIZO SAUSAGE AND TOMATO PASTA RECIPES (23)
From cookpad.com
SAUTéED SQUID SQUID WITH GARLIC, PARSLEY, SUN DRIED TOMATOES, …
From ateliersetsaveurs.com
CHORIZO-TOMATO STEW ON GARLIC CROUTONS WITH ZESTY PARSLEY SPRINKLE ...
From eatyourbooks.com
TOMATO, BEAN AND CHORIZO STEW RECIPE - FOOD NEWS
From foodnewsnews.com
WELCOME TO MY KITCHEN!: CHORIZO-TOMATO STEW ON GARLIC CROUTONS
From recipesfromkari.blogspot.com
SPANISH CHORIZO LENTIL STEW RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love