Good-Qual­ity Cured Chorizo

Taste & Travel - - Taste& Travel Library -

1 link (about 150 g), cut into

1/2- inch chunks

Olive Oil 1 tsp

Red Onion 1 medium, 3/4 finely diced, 1/4 thinly sliced

Red Bell Pep­per 1 small, diced Gar­lic 3 cloves, thinly sliced Ground Cumin 1/2 tsp

Whole Toma­toes 1 x 796 ml can, with juice

Salt 3/4 tsp Eggs 6–8 Av­o­cado 1 Crum­bled Feta 1/4 cup Fresh Ci­lantro chopped, 1/4 cup

For Serv­ing

Sour­dough or Other Fresh Bread 1 loaf, sliced and toasted

1 PRE­HEAT the oven to 375°F.

2 IN a large, oven­proof skil­let (prefer­ably well-sea­soned cast iron), sauté the chorizo over medium heat, stir­ring fre­quently. Af­ter about 8 min­utes, once the chorizo looks crispy, re­move it with a slot­ted spoon, keep­ing as much oil as pos­si­ble in the pan. Add the olive oil (and add more if the chorizo didn’t re­lease much fat). Add the diced red onion, bell pep­per, and gar­lic. Sauté about 10 min­utes, or un­til the onions and pep­per have soft­ened. Stir in the cumin, then add the toma­toes and salt. Bring to a boil, lower the heat, and sim­mer for about 10 min­utes, stir­ring oc­ca­sion­ally. Add the chorizo. Let sim­mer un­til the sauce has thick­ened, about 10–15 min­utes. Taste and sea­son fur­ther if de­sired.

3 WITH the pan still over medium heat, use a spoon to make 6 (or 8) evenly spaced shal­low div­ots in the sauce, and care­fully crack an egg into each one. Trans­fer the pan to the pre­heated oven and bake for 8 min­utes. While the eggs are bak­ing, peel, pit, and dice the av­o­cado, then set aside. Re­move the pan from the oven and sprin­kle the feta evenly over the sur­face, then re­turn to the oven for about 3–5 more min­utes (a non–cast iron skil­let will take a lit­tle longer). Re­move from the oven when the egg whites are just set but the yolks are still runny — you’ll want to keep a close eye on it to­ward the end. Top with the sliced red onion, chopped av­o­cado, and ci­lantro. Big slices of toasted sour­dough, driz­zled with olive oil and sprin­kled with salt, are the per­fect ac­com­pa­ni­ment.

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