Chorizo Stew With Fried Eggs Recipes

POTATO, PEPPER & CHORIZO STEW WITH FRIED EGGS

Steps:

• Heat half the oil in a pan with a lid and add the onion and peppers. Fry for 10-15 mins until soft, then add the garlic and chorizo and sizzle until the chorizo releases its oils.
• Add the potatoes and stir for 1 min. Pour over the stock, cover with a lid and simmer for 15 mins, or until the potatoes are tender. Remove the lid and season. Bring to the boil and boil rapidly to reduce until most of the liquid has evaporated.
• Meanwhile, fry the eggs in the remaining oil. Spoon the stew onto bowls, then place a fried egg on top and serve sprinkled with parsley.

CHORIZO AND CHICKPEA STEW WITH BAKED EGGS

Steps:

• In a large frying pan on medium heat, add in 1 tablespoon of olive oil and sauté the onion and garlic until the onion is translucent and softened, about 5 minutes.
• Add in the chorizo and cook until the chorizo is cooked through, about 5 minutes.
• Add in chickpeas, tomato, chicken stock (or water) and bay leaves. Turn the heat to low and simmer uncovered for 15 minutes, stirring occasionally.
• In the meantime, preheat the oven to 375°F / 190°C.
• Stir in the spinach and oregano and remove from heat.
• If you are making it family style, crack two eggs on top and place in the oven. If you are making it as individual servings, evenly distribute the stew into 4 individual ramekins. Crack an egg on top of each ramekin.
• Place in the top 1/3 of the oven. Bake for 10-13 minutes for runny yolks, or 13-16 minutes for yolks that are a bit more set.
• Serve with bread (optional if GF)

POACHED EGGS IN CHORIZO-TOMATO STEW WITH GARLIC CROUTONS

Steps:

• Preheat a medium soup pot over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the chorizo and cook, stirring frequently, 3 minutes. Add the 2 cloves chopped garlic, onion, celery, carrot, potatoes, thyme, salt and pepper, cook for 3 to 4 minutes. Add the tomatoes and chicken broth and bring up to a bubble, turn the heat down to medium low and simmer for 10 minutes, or until slightly thickened.
• Fill a medium skillet with warm water. Bring water to a gentle simmer over medium low heat. As the water is coming up to a simmer proceed with making the garlic croutons and the zesty parsley sprinkle.
• Toast the bread in the broiler or in a toaster oven. Once the bread is toasted, rub with the cracked garlic and then drizzle extra-virgin olive oil over it and reserve.
• Pile the parsley leaves, lemon zest and orange zest on a cutting board. Run your knife through the pile until the parsley is finely chopped and the zests are completely incorporated into the parsley, reserve.
• Once the water is at a bubble for poaching the eggs, pour the vinegar into the simmering water. Crack an egg into a small bowl. Gently pour the egg into the simmering water. Repeat with the remaining 3 eggs. Cook eggs for about 2 minutes for runny yolks, or about 4 for solid yolks. Do not allow the water to boil. Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain.
• To serve, pull thyme stems from chorizo-tomato stew, then arrange the garlic croutons in the bottom of 4 shallow soup bowls, ladle some of the stew on top of the garlic croutons, set eggs in place and sprinkle dish with zesty parsley sprinkle and serve.

RECIPE: FRIED EGGS WITH CHORIZO AND FRIED POTATOES

Steps:

• Bring a large pot of water to a boil and season with salt. Line a baking sheet with a kitchen towel. Add the potatoes to the pot and cook until tender, 4 to 5 minutes. Drain and transfer to the prepared baking sheet to dry.
• In a large skillet, heat the olive oil over medium heat. Working in 2 batches, fry the potatoes until crispy and golden, 4 to 6 minutes. Using a slotted spoon, transfer each batch to a serving dish and season with salt.
• Lower the heat to medium and add the chorizo. Fry until crisp, 30 seconds, then using a slotted spoon, transfer to top the potatoes.
• Return the heat to medium high and crack the eggs into the pan of chorizo oil. Season with salt and cook until the whites have set but the yolks are still runny, 3 to 4 minutes. Transfer the eggs to top the potatoes and chorizo, then serve immediately.

SCRAMBLED EGGS WITH CHORIZO

Steps:

• Spray a large nonstick skillet with cooking spray; warm over medium-high heat. Add chorizo; cook and stir until browned, about 5 minutes.
• Whisk eggs and salt together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.

PORK AND CHORIZO HOMINY STEW WITH POACHED EGGS

Steps:

• Put onion, chorizo and bacon into a large nonstick skillet or heavy-bottomed Dutch oven.
• Cook over medium heat, stirring often, until chorizo is cooked through, about 10 minutes.
• If using a slow cooker, transfer the cooked mixture to the slow cooker.
• Stir in pork, hominy, tomatoes with their juice, ancho powder, garlic and oregano.
• Add 3 cups water; set heat to low.
• Cook covered until pork is tender, about 8 hours. (If using a Dutch oven, stir in pork, hominy, tomatoes with their juice, ancho powder, garlic and oregano. Add 4 cups water; heat to a simmer. Reduce heat to very low; cook partly covered, stirring often, until pork is fork-tender, about 2 hours.)
• Stir in salt; simmer a few minutes longer.
• To poach eggs, heat 3 inches of water with the vinegar and a pinch of salt in a deep 3-quart saucepan to a gentle simmer.
• Crack one egg at a time into a small dish.
• Swirl the water with a large spoon, then gently slip the egg into the middle of the swirling water.
• Cook at the barest simmer until yolk is soft set, about 4 minutes.
• Use a slotted spoon to carefully scoop the egg out of the water; transfer it to a shallow bowl of cool water.
• Repeat to poach all of the eggs.
• To serve, ladle very hot stew into shallow serving bowls.
• Nestle a poached egg into the stew, which will warm it nicely.
• Garnish with a generous sprinkle of cilantro.

EASY POTATO CHORIZO STEW

Steps:

• Peel the potatoes and cut them into small cubes. Tip if you have more time: make incisions in the potato and then break off the pieces. Then you have somewhat irregular shapes and more starch can also be released.
• Peel the red onion and cut it into rings.
• Remove the garlic from the outer layer and cut into cubes. Later we will press them through the garlic press.
• Halve the chorizo lengthwise and then cut into parts of about 0,5 inch.
• Cut the spring onion into rings and keep the white and green parts separated.
• Heat olive oil in a pot and then add the red onion in rings.
• Press the garlic through the garlic press and add it to the onion.
• Deglaze the onions after a few minutes with the white wine. Let it reduce briefly.
• Then add the cubes of chorizo sausage. Soon the red moisture will be set free.
• Then add the potatoes.
• Add water to the stew until everything is just submerged. (about 400 ml).
• Finally, add the bay leaves. Then put the lid on the pot and let it simmer for 20 minutes.
• After 15 minutes you can add the white spring onion rings and season the stew to taste. Be careful with salt because the chorizo is already quite salty.
• Optionally, you can also add some potato starch if you want the sauce to thicken more.
• After 20 minutes you can transfer the stew into deep plates and finish with the green rings of the spring onion.

CHORIZO STEW WITH FRIED EGGS

Steps:

• 1. Peel and slice chorizo and add to pot with EVOO. 2. Peel carrot and slice. Add to pot. 3. Wipe celery stalks and chop. Add to pot. 4. Add onion and potatoes. 5. Add chicken stock, thyme, salt/pepper. 6. Add tomatoes and simmer for 10 minutes. 7. Zest lemon over parsley leaves and chop. Set aside to use as topping. 8. Add fried eggs on top of stew and sprinkle with parsley/lemon zest.