• Chorizo - 24

    From Dave Drum@1:2320/105 to All on Sat Dec 3 13:43:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Baked Eggs w/Chorizo & Ratatouille
    Categories: Pork, Vegetables, Herbs, Eggs
    Yield: 2 servings

    Olive oil
    150 g Chorizo
    1 sm Aubergine; chunky dice
    1 Courgette; chunky dice
    1 Onion; fine chopped
    2 cl Garlic; crushed
    1 Jarred roasted red pepper;
    - sliced
    400 g Tin diced tomatoes
    2 ts Sugar
    1 tb Sherry vinegar
    1 Handful flat-leaf parsley;
    - rough chopped
    2 lg Eggs
    Crusty bread; to serve

    Heat the oven to 180-|C/360-|F (fan 160-|C/320-|F) gas 4.

    Heat 1 tbsp oil in a frying pan, add the chorizo and fry
    on both sides until crisp and the pan is collecting
    chorizo oil. Lift the slices from the pan, add the
    aubergine chunks and fry until golden, crisp on the
    outside and softening, then lift these from the pan too.
    Repeat with the courgette.

    Add 1 tbsp olive oil to the pan along with the onion and
    garlic and soften together. Return the aubergines with
    the courgettes, sliced peppers, chopped tomatoes, sugar,
    vinegar, most of the chopped parsley and some seasoning.
    Simmer for 5 minutes, adding a splash of water if itrCOs
    looking dry.

    If your pan is ovenproof, great, if not, divide the
    ratatouille between one or two ovenproof dishes,
    stirring in half the crisp chorizo as you go. Make a
    couple of hollows in the mixture and crack in the eggs,
    then scatter over the rest of the chorizo. Bake in the
    oven for 10-12 minutes, or until the whites have just
    set. Scatter with the remaining parsley and some
    seasoning, and serve with crusty bread for mopping up
    the juices.

    RECIPE FROM: https://www.olivemagazine.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... Gouda cheese: $2.00/lb. Bada cheese: 80c/lb
    --- MultiMail/Win v0.52
    * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)