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Combinations 9: Paprika and Chorizo Baked Eggs  Add/Read Comments

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For the next wine and food matching exercise an ingredient that is a little tricky to match successfully - eggs.

The mouth-coating properties of egg yolks are what cause the problem. Breakfast-style dishes that involve eggs are often delicious with a sparkling wine or champagne, but here, with the addition of spices, tomatoes and chorizo sausage such a match is not a guaranteed success.

The recipe below is taken from the February issue of Delicious magazine. Another reason for selecting this particular dish is the large quantity of Choirzo I have; not all of it will be used in the Waiter There Is Something In My... Stew event.

Paprika and Choirzo Baked Eggs (serves 4)

  • 1 tbsp Olive Oil

  • 100g chorizo sausage skinned, roughly chopped

  • 100g thick cut Serrano ham, roughly chopped

  • 1 red pepper deseeded and diced

  • 1 medium onion, finely chopped

  • 2 garlic cloves crushed

  • 2 medium-hot green chillies deseeded and finely chopped

  • 1 tsp cumin

  • 2 tsp hot paprika

  • 1x400g cans chopped tomatoes

  • 1/2 tsp Tabasco

  • 1 tbsp chopped Oregano

  • 150ml vegetable or chicken stock

  • 8 medium eggs

  • 100g cheddar, grated (optional)

heat oil, over medium-low heat in saucepan. Add chorizo and ham and fry gently for 5 minutes. Remove. Add red pepper and onion, increase heat and fry until soft but not brown.

Heat oven to 200C. Add garlic, chillies, cumin and paprika to the pan and fry for 1 minute. Stir in tomatoes, Tabasco, oregano, hot stock and chorizo/ham. Simmer for 12-15 minutes. Season and spoon into 4x12cm shallow ovenproof dishes.

Break 2 eggs into each dish and scatter over cheese if using. Bake 10-12 minutes until eggs are set to your liking. Serve with crusty bread.

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