Friday, April 13, 2012

Chorizo Basquaise poached egg and olive oil crouton

Courtesy of Monica Bhide
                                                   Portions 6


6 eggs
8 peppers red or yellow
3 onions
1 big chunk of chorizo
Olive oil, vinegar, salt, pepper, thyme, garlic


  • First, cut the peppers into 2 pieces and scoop out the seeds and the white part, slice them in julienne (cut into long thin strips). Slice the onions and cut the chorizo into dices.
  • Cook the onions in a saucepan with some olive oil, when they are soft, add the peppers, the chorizo, thyme, and garlic. Cover the pot and let it cook slowly.
  •  In a saucepan pour half water & half vinegar and bring that to the boil. 
  • For the poached egg technique, please see this link  
  • Cut some thin slices of bread roast them in the oven with some olive oil and ground pepper on top.           
  • Place the basquaise in the middle of the plate, then on top the egg and on the side serve it with the bread and some green salad.

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