Spanish Eggs and Chorizo
35 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 211 |
| pro | 12 g |
| total fat | 12 g |
| sat. fat | 3 g |
| carb | 15 g |
| fibre | 3 g |
| chol | 200 mg |
| sodium | 389 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 21 |
| vit A | 22 |
| vit C | 125 |
| folate | 26 |
Serve this with a sliced baguette to soak up all the deliciously spicy sauce.
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 sweet green pepper, chopped
- 1/4 tsp pepper
- 1/4 tsp dried oregano
- 1 can tomatoes, drained and chopped
- 4 oz chorizo sausages or cured chorizo sausages, sliced
- 1/2 cup thinly sliced roasted red peppers
- 1/2 tsp hot pepper sauce
- 1/2 cup frozen peas
- 1/4 cup minced fresh parsley
- 4 eggs
Preparation
In large shallow saucepan, heat oil over medium heat; cook onion, garlic, green pepper, pepper and oregano, stirring often, until softened, about 8 minutes.
Add tomatoes, chorizo, red pepper and hot pepper sauce; bring to boil. Reduce heat and simmer, stirring occasionally, until thick enough that spoon drawn across bottom of pan leaves space, about 25 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 24 hours; reheat.) Stir in peas and parsley.
Divide among four 1-cup (250 mL) gratin dishes or pour into 5-cup (1.25 L) gratin dish. Break 1 egg into each small dish or spaced around large dish. Cover each with foil; bake in 375°F (190°C) oven for 15 minutes. Uncover and bake until whites are set and yolks still runny, about 5 minutes.
Add tomatoes, chorizo, red pepper and hot pepper sauce; bring to boil. Reduce heat and simmer, stirring occasionally, until thick enough that spoon drawn across bottom of pan leaves space, about 25 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 24 hours; reheat.) Stir in peas and parsley.
Divide among four 1-cup (250 mL) gratin dishes or pour into 5-cup (1.25 L) gratin dish. Break 1 egg into each small dish or spaced around large dish. Cover each with foil; bake in 375°F (190°C) oven for 15 minutes. Uncover and bake until whites are set and yolks still runny, about 5 minutes.
Source : Canadian Living Magazine: June 2007
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