Spanish Brunch
eggs cooked in a tomato and bell pepper sauce with chorizo sausage, toast and smoked paprika
Informations supplémentaires
35 min.
|
517 kcal
|
easy
|
|
Printable version
1. Setup
Cut the tomatoes and bell pepper into small cubes. Chop the shallot, garlic and -parsley. Thinly slice the chorizo.
2. Cook the chorizo
In a large pan over medium high heat, add a drizzle of oil. Cook the chorizo slices for about 3-4 minutes until colored. Remove from the pan.
3. Make the sauce
Add the shallot, tomatoes, garlic and bell pepper to the pan. Cook 3-4 minutes. Add salt and pepper. Lightly mash the vegetables. Add 1 2P | 1.5 3P cups of water, the broth cube, 1 tbsp of sugar and 3/4 of the smoked paprika** and bring to a boil. Simmer over medium low heat for 6-8 minutes. Adjust salt and pepper to taste.
4. Add the eggs
Return the chorizo to the pan and mix. Make small holes in the sauce and add the eggs. Cover and cook 6-7 minutes over medium heat until the eggs are cooked.
5. Toast the bread
Toast the bread slices in a toaster. Butter to taste. It can be fun to cut the bread into sticks to dip in the sauce.
6. Plate your dish
Serve the eggs with the bread. Garnish with smoked paprika, parsley and a drizzle of olive oil. Bon appétit!
180mlLiquid Egg
2unitCountry Style Bread
2unitChorizo sausage(s)
3unitTomato(es)
1unitPepper(s)
1unitFresh Italian Parsley
1unitChicken Broth Cube(s)
5mlSmoked Paprika
1unitShallot
2unitGarlic Clove(s)
What you need
pan, bowl, spatula
517 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
28g
9%
fat
29g
45%
cholesterol
397mg
132%
fiber
3g
12%
protein
34g
saturated
10g
50%
sodium
865mg
36%
sugar
9g
trans
0g