Chorizo Soft Boiled Egg Salad Food

CHORIZO, EGG AND CHEESE ENCHILADAS

Steps:

• For the sauce: Preheat the oven to 425 degrees F.
• Heat the olive oil in a large saucepan over medium heat. Add the jalapeno, onion and a pinch of salt and cook until soft and translucent, 5 to 7 minutes. Add the garlic, cumin, oregano, crushed red pepper and black pepper and cook, stirring, for 1 minute. Stir in the sugar, chiles and stock and remove from the heat. Blend in a food processor or blender until smooth. Return it to the pan and simmer for 20 minutes. Taste and adjust the seasoning as desired.
• For the filling: Spread the tots out on a sheet pan, then sprinkle with salt and pepper. Bake until crisp, 20 to 25 minutes. Remove from the oven and set aside, then reduce the oven to 375 degrees F.
• Heat a large skillet over medium-high heat and cook the chorizo, breaking it up with a wooden spoon until fully cooked. Use a slotted spoon to transfer to a large bowl. Reserve a thin coating of fat in the skillet and discard any excess. Add the onion and a pinch of salt to the skillet and cook until softened, 5 to 7 minutes. Add the eggs and scramble, cooking until just set. (Err on the side of them being underdone, since they'll continue to cook in the oven.) Transfer to the bowl with the chorizo and fold to combine. Season to taste (you may decide not to add any salt, since the chorizo has salt).
• Spread a thin layer of sauce on the bottom of a 9-by-13-inch glass baking dish. Arrange the tortillas on a work surface. Spoon a heaping 1/3 cup of the egg mixture onto each tortilla. Top with a handful of the cheese and 6 potato tots. Roll up the tortillas and arrange them seam-side down in the baking dish. Top evenly with the remaining sauce. Sprinkle the top with the remaining cheese. Bake until the cheese is browned, about 40 minutes.
• Top with dollops of sour cream, jalapenos, radishes and fresh cilantro and serve.

WARM CHORIZO, SWEET POTATO & EGG SALAD

Steps:

• Put the eggs and potatoes into a pan of cold water and bring to the boil. (Covering the pan with a lid will speed this up.) Uncover and boil for 6 mins, then lift out the eggs and cool in cold water. Leave the potato in the pan for another 4 mins, or until just tender when pricked in the middle with the tip of a knife. Drain and tip into a bowl.
• Heat a griddle pan until very hot. Toss the potato and chorizo in 1 tsp oil and season well. Griddle the potato for 2 mins on each side until charred. Meanwhile, peel and quarter the eggs - the yolks should still be a little soft in the middle.
• Tip the potato back into the bowl, then griddle the chorizo for a couple of mins until it crisps up and releases its red oil. Lift into the bowl, leaving the juices behind. Take the pan off the heat, then add the garlic and the rest of the oil, then sizzle for 30 secs. Squeeze in the lemon juice. Scatter the salad and tomatoes over 4 plates, top with the potato, egg and chorizo, then drizzle over the hot dressing.

SOFT-BOILED EGGS WITH CHORIZO SOLDIERS

Steps:

• First, prepare the soldiers. Spread a thin layer of sundried tomato paste on 2 slices of the bread. Put a layer of chorizo on 1 slice, then top with the other slice and press together with a rolling pin. Repeat with the remaining bread. For a vegetarian alternative, use chutney or pesto as your filling.
• Put the eggs in a small pan of cold water. Bring to the boil, then reduce the heat and simmer for 3 ½ mins.
• Meanwhile, heat the grill and toast the chorizo sandwiches. If the layers are starting to separate, press them together again with the rolling pin. Trim off the edges and slice into 1cm-thick soldiers. Serve with the soft-boiled eggs.