Warm Chorizo And Tomato Snack Recipes

SPANISH CHORIZO AND TOMATO SCRAMBLED EGGS

Steps:

• Heat olive oil in a skillet over medium-high heat. Add chorizo and cook until just beginning to crisp, about 2 minutes. Add cherry tomatoes and season with a pinch of salt. Cook and stir until tomatoes soften and release their juices, about 5 minutes.
• Beat eggs with salt, pepper, and paprika in a small bowl. Stir seasoned eggs into tomato mixture in the skillet. Reduce heat to medium-low and cook and stir until the eggs are set, 3 to 5 minutes.

SPICED CHORIZO AND TOMATO SHAKSHUKA RECIPE BY TASTY

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!

SPICY TOMATO, SEAFOOD, AND CHORIZO STEW

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.

WARM CHORIZO AND TOMATO SNACK

Steps:

• Fry chorizo and onion in the oil until caramelized.
• Add Tomatos and cook till they start to break down.
• Season with salt and pepper.
• Fold in the parsley and garlic and simmer for another 2 minutes or so.
• Place the bread on the plate and spoon the chorizo and juices over it.

CHORIZO TOMATO STRATA

Steps:

• Crumble chorizo into a small skillet; cook and stir over medium heat until fully cooked. Drain. Stir in 1/3 cup cheese and cilantro., Preheat oven to 350°. Rub cut side of garlic clove over bread slices; discard garlic. Place bread in a greased 13x9-in. baking dish. Top with tomatoes, meat mixture and remaining cheese., In a large bowl, whisk eggs, milk, salt, pepper, onion powder and pepper flakes. Pour over casserole. , Bake, uncovered, 35-45 minutes or until a knife inserted in the center comes out clean (cover loosely with foil if top browns too quickly). Let stand 10 minutes before cutting.

TOMATO AND CHORIZO SALSA

Steps:

• Heat oil in a large frying pan.
• Add sausage, celery, bay leaves, onion and paprika.
• Saute, stirring, over medium heat for 10 minutes.
• Add garlic, tomatoes, tomato paste, and corn and cook over high heat for 5 minutes or until the tomatoes are pulpy and the mixture is thick.
• Remove pan from heat, stir in cilantro and sugar and season to taste.
• Serve hot.

CHORIZO & TOMATO SALAD

Steps:

• Put the tomatoes in a bowl with the onion and thyme. Season, then drizzle with the vinegar and oil. Let the flavours mingle while you cook the chorizo.
• In a hot, dry pan, fry the chorizo slices until browned on both sides. Serve the tomatoes with the fried chorizo, drizzled with a little oil from the pan.

WARM AVOCADO SALAD WITH SPICY CHORIZO

Steps:

• Heat 2 tbsp of the oil in a large non-stick frying pan. Fry the ciabatta for 8-10 minutes, tossing occasionally, until starting to crisp and brown, then tip into a large salad bowl.
• Lay the chorizo in the pan and dry-fry for 2 minutes until it gives out a red oil. Toss in the tomatoes and cook over a high heat for 1-2 minutes until they start to soften. Drizzle over the vinegar, add the sugar and season well.
• MIX TOGETHER Gently toss the avocado, salad and remaining olive oil with the croutons. Spoon over the chorizo and tomatoes and drizzle with any pan juices. Serve immediately.

WARM CHORIZO & CHICKPEA SALAD

Steps:

• In a large frying pan, dry-fry the chorizo until golden for about 10 mins, then use a slotted spoon to scoop it from the pan and set aside.
• Add the onion and peppers to the pan and soften in the chorizo fat for 10 mins. Stir in the chickpeas and tomatoes, warming through.
• Pour in the red wine vinegar and season. Serve in bowls with handfuls of rocket on top.

CHORIZO, TOMATO AND CANNELLINI BEAN SALAD

Steps:

• Put the tomatoes in a mixing bowl with the scallions and drained cannellini beans.
• Season with sea salt and a little freshly ground black pepper; then drizzle with some extra virgin olive oil and the vinegar and mix to combine.
• Heat a frying pan (without any oil - chorizo simply does not need it) and add the chorizo.
• Cook gently for a couple of minutes on each side. The chorizo will secrete a lot of oil. Do not throw it away! It is delicious if you want to fry a few potatoes in it. Or, add some of the oil to the salad!
• To serve; transfer the tomato, bean and onion mixture to a serving dish and top with the hot chorizo. Scatter over the chopped parsley and serve at once.

CAULIFLOWER WITH ROASTED TOMATO SAUCE AND CHORIZO

Steps:

• Preheat the oven to 400°F Place the tomatoes in a single layer in a roasting tin, with the onion and thyme, season well and drizzle with the oil.
• Roast for 15 minutes until the tomatoes are soft.
• Pour the hot stock over the tomatoes and return to the oven for a further 10 minutes.
• Cook the cauliflower florets in boiling salted water for 6-8 minutes until tender. Drain well, place in an ovenproof dish and keep warm.
• Blend the tomatoes and stock in a liquidiser or food processor until smooth (you may have to do this in 2 batches).
• Add the slices of chorizo to the cauliflower, pour over the tomato sauce and scatter with the Parmesan.

SPICY TOMATO CHORIZO

Steps:

• In a non-stick frying pan, heat the olive oil. Add the chorizo and fry for 1-2 minutes until lightly browned.
• Add the tomatoes and wine and simmer for 2-3 minutes until the tomato pieces have just softened but still holds their shape.
• Divide the shredded leaves between four serving plates and spoon over the hot chorizo and tomatoes. Season with salt and freshly ground pepper.
• Drizzle with the pan juices and serve hot or cold with good crusty bread.