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.