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