Crispy Egg with Chorizo, Parsley & Tomatoes
Eggs are such a wonderful standby to have in the house, ready for anything from impromptu weekend pancakes, to spur-of-the-moment cakes or fast, nourishing suppers. We buy them from the market and they sit in a spiral contraption on our work surface nestled around two hidden, bouncing 'eggs' that provide endless amusement to the children.
In this recipe the whites turn golden and crispy in the oil and the yolk runs into the quick tomato sauce, made spicy, rich and garlicky by the cooking chorizo. It is definitely worth buying a good chorizo; I get mine online from Brindisa and always have a packet in the freezer, but do try different brands and find one that you like.
If you are vegetarian, give your sauce a zing with a few exotic, warming spices such as cardamom or star anise, coupled with cinnamon, allspice and chilli. The dish is wonderful with yogurt stirred through (add tahini if going without the chorizo) and a sprinkling of lemon zest.
Ingredients
rapeseed or olive oil, to fry
225g cooking chorizo (or 3 small sausages), chopped into hazelnut-sized cubes
1 large red onion, finely sliced
1 garlic clove, finely sliced
1/4 tsp chilli flakes or 1/2 tsp hot smoked paprika, plus extra to serve
1 x 400g can plum tomatoes
handful of parsley leaves, chopped
4 eggs
extra-virgin olive oil, to serve (optional)
yogurt and lemon wedges, to serve
Recipe
Heat 1 tbsp of oil in a deep frying pan or casserole dish and fry the chorizo over a high heat until crispy and golden and the juices have been released. Transfer to a bowl using a slotted spoon and keep warm. Reduce the heat, add the onion and fry for 5 minutes until it is soft and red from the chorizo juices. Add the garlic and chilli or paprika, fry for a minute, then pour in the canned tomatoes and bring to a simmer. Season and cook for a further 15 minutes. If you think the sauce needs a little more liquid during cooking, add a few tbsp of water. Stir through most of the parsley.
Just before you want to eat, heat about 1cm of oil over a medium heat in a large frying pan. Fry the eggs so that the whites bubble and turn slightly golden. Once the whites are cooked, remove the eggs with a slotted spoon and place directly onto the chorizo. Scatter with the remaining parsley and a little more chilli. If you have a good olive oil, a drizzle would be great here. Serve with yogurt and lemon wedges.
Why not try black bean & chorizo soup?
Dry fry 50g finely chopped cooking chorizo for 10 minutes until crisp. Remove with a slotted spoon onto kitchen paper. Meanwhile, heat 25g butter and 1 tbsp oil in a large, heavy-based pan, then add 1 chopped onion, 2 chopped garlic cloves, and 1 tbsp finely chopped oregano leaves. Sweat for 5-10 minutes until soft, then add 600g cooked black beans and 1 tbsp chipotle en adobo if you want some smoky heat. Add 1 litre of stock and simmer gently for 10-15 minutes. Whizz briefly, season with salt, pepper and the juice of a lime, then top with soured cream, coriander and the crispy chorizo. Feeds 4-6 and freezes well.
IMAGE CREDIT: Tara Fisher