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Adapted from Rick Stein's recipe (below, serves 4):
Ingredients:
3 tbsp olive oil
1 small onion, chopped
1 clove garlic, chopped
80 g serrano ham, chopped
1 tsp hot smoked paprika (pimentón picante)
8 large tomatoes (about 750g), skinned and chopped, or 2 x 400g tins of peeled plum tomatoes
1 tsp tomato paste
4 eggs
12 slices chorizo sausage
1 red capsicum (pepper), roasted and skinned, cut into 8 strips (or use peppers from a jar)
salt and freshly ground black pepper
For the griddled bread
4–8 thick slices bread
1 clove garlic, halved
30 ml olive oil
small handful fresh chives, chopped, to serve
Method:
Heat the oil in a frying pan or shallow casserole over medium-low heat and cook the onion and garlic until soft, 5 to 10 minutes. Add the ham and the pimentón picante, fry for 3 minutes, then add the chopped tomatoes and tomato paste. Cover the pan and cook until the tomatoes are reduced and pulpy, about 10 to 15 minutes.
Heat the oven to 200°C/gas 6.
Grease a large ovenproof dish or shallow casserole and pour in the tomato sauce. Break the eggs into the sauce. Arrange the chorizo slices around the eggs and the red pepper strips over and around the eggs. Season with salt and pepper. Bake until the egg whites are set and the yolks still soft, about 8 to 10 minutes. Meanwhile, rub the bread with the garlic, brush with the olive oil and griddle it on a ridged pan or in a frying pan. Scatter the chopped chives over the dish and serve with griddled bread.
via Recipes to Share Pool https://www.flickr.com/photos/86431447@N00/49712309606/in/pool-34955636712@N01
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