Poached Egg Chorizo And Roast Pepper Salad Recipes

ROAST PEPPER & CHORIZO SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Rub the peppers with 1 tbsp of the oil, then roast in the oven with the 6 unpeeled garlic cloves for 40-45 mins until soft. Put the peppers in a bowl, cover with cling film and leave to steam for 10 mins until cool enough to handle. Remove the stalks and seeds from the peppers, peel and discard the skin.
• Put 4 peppers and the garlic in a container and chill for tomorrow's dinner (if you have different coloured peppers, then keep 4 red ones for tomorrow), and tear the remaining peppers into chunks.
• Heat the remaining oil in a frying pan. Fry the chorizo for a couple of mins until the oils start to leak into the pan. Stir in the sliced garlic and the paprika, cook for 1 min, then add the chickpeas and cook for a further 3-4 mins. Splash in the vinegar and add the torn peppers. Remove from the heat and season.
• Poach the eggs. Toss the rocket with the chickpea mix and divide between 4 plates. Top each with a poached egg and serve with crusty bread, if you like.

CHORIZO AND POTATOES WITH ROASTED PEPPERS AND EGG

Steps:

• In a large nonstick skillet, heat oil over medium. Add chorizo and cook until browned, about 3 minutes. Add potatoes and cook until heated through. Add peppers and cook until heated through. Season with salt and pepper and transfer to a bowl. Wipe skillet clean.
• In same skillet, melt butter over medium-high. Working in two batches, add eggs and cook until whites are set and edges are golden and crispy, about 2 minutes. Serve chorizo and potato mixture topped with eggs.

POACHED EGGS WITH DATE CHORIZO PASTE

Steps:

• Two days before serving, prepare eggs. For each egg, lay out a 12-inch square of plastic wrap. Generously grease it with butter, and then sprinkle with truffle oil and salt. Crack an egg in center of each, then quickly collect edges of plastic wrap. Twist ends of wrap tightly, and tie with string. Refrigerate two days.
• In a small pan, combine sugar with 1/4 cup water and bring to a boil. Let cool. Meanwhile, in a food processor, combine dates, chorizo, vinegar and 2 tablespoons of the sugar syrup. Season with pepper. Puree until smooth, scraping down sides of bowl with a spatula. The mixture should be thick but not stiff. Pulse in the olive oil, and then water (a tablespoon at a time) as needed. Taste, and adjust seasoning.
• Put paste on a large square of cheesecloth. Wrap in a ball, and squeeze with your hands over a bowl. (This is messy and time-consuming, but makes the resulting paste markedly smoother and strains out any chewy pieces of chorizo.)
• Bring a medium pan of water to a simmer. Using a slotted spoon, gently add egg packages to water. Simmer 3 1/2 minutes, for a runny yolk. Meanwhile, toast bread.
• When eggs are done, transfer packages to paper towels to drain. Place one package on each of six plates, and cut open at top with scissors. Discard plastic wrap, making sure all the oil stays on the plate. Sprinkle egg with coarse salt. Spoon a little date-chorizo paste around it. Sprinkle olive oil on toast, and serve with eggs.

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.