Chorizo Stew With Fried Eggs Food

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CHORIZO-POTATO STEW



Chorizo-Potato Stew image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, chopped
Kosher salt
3 fully cooked chorizo sausages (about 8 ounces), sliced 1/2 inch thick
3 cloves garlic, minced
3 russet potatoes, peeled and cut into 1-inch chunks
Freshly ground pepper
4 cups low-sodium chicken broth
2 bay leaves
1 teaspoon smoked Spanish paprika
1 small bunch Swiss chard, stems removed, leaves chopped (about 6 cups)
Chopped fresh parsley, for topping
Toasted crusty bread, for serving

Steps:

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until soft and slightly browned, about 5 minutes. Add the chorizo and cook, stirring occasionally, until lightly browned around the edges, about 3 minutes. Add the garlic and cook, stirring, 1 minute. Add the potatoes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 3 more minutes.
  • Add the chicken broth, bay leaves and paprika. Bring to a simmer, then reduce the heat to medium and cook 12 minutes. Add the chard; cover and cook, stirring, until the potatoes are tender and the chard is wilted, 3 more minutes. Season with salt and pepper. Ladle into bowls; top with parsley, drizzle with olive oil and serve with bread.

POACHED EGGS IN CHORIZO-TOMATO STEW WITH GARLIC CROUTONS



Poached Eggs in Chorizo-Tomato Stew with Garlic Croutons image

This recipe can be adapted to serve 6 to 8 by simply bumping up the bread, eggs and broth used. Add on 1 slice of bread and 1 egg preserving and 1 cup of broth per 2 additional servings.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil, 2 turns of the pan plus some for drizzling
3/4 pound chorizo sausage, in packaged meats case near kielbasa, thinly sliced
3 cloves garlic, 2 chopped and 1 crushed
1 large yellow onion, chopped
2 ribs celery, chopped
1 large carrot, peeled and chopped
6 medium size red potatoes, halved and thinly sliced
4 sprigs fresh thyme
Salt and pepper
1 (28-ounce) can fire roasted diced tomatoes (recommended: Muir Glen)
2 cups chicken broth
4 thick slices crusty farm house, country style bread
1/2 cup flat- leaf parsley leaves, a few large handfuls, picked
1 lemon, zest
1 orange, zest
2 tablespoons white wine vinegar, eyeball it
4 eggs, 1 per serving

Steps:

  • Preheat a medium soup pot over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the chorizo and cook, stirring frequently, 3 minutes. Add the 2 cloves chopped garlic, onion, celery, carrot, potatoes, thyme, salt and pepper, cook for 3 to 4 minutes. Add the tomatoes and chicken broth and bring up to a bubble, turn the heat down to medium low and simmer for 10 minutes, or until slightly thickened.
  • Fill a medium skillet with warm water. Bring water to a gentle simmer over medium low heat. As the water is coming up to a simmer proceed with making the garlic croutons and the zesty parsley sprinkle.
  • Toast the bread in the broiler or in a toaster oven. Once the bread is toasted, rub with the cracked garlic and then drizzle extra-virgin olive oil over it and reserve.
  • Pile the parsley leaves, lemon zest and orange zest on a cutting board. Run your knife through the pile until the parsley is finely chopped and the zests are completely incorporated into the parsley, reserve.
  • Once the water is at a bubble for poaching the eggs, pour the vinegar into the simmering water. Crack an egg into a small bowl. Gently pour the egg into the simmering water. Repeat with the remaining 3 eggs. Cook eggs for about 2 minutes for runny yolks, or about 4 for solid yolks. Do not allow the water to boil. Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain.
  • To serve, pull thyme stems from chorizo-tomato stew, then arrange the garlic croutons in the bottom of 4 shallow soup bowls, ladle some of the stew on top of the garlic croutons, set eggs in place and sprinkle dish with zesty parsley sprinkle and serve.

AVOCADO ON TOAST WITH CHORIZO & FRIED EGGS



Avocado on toast with chorizo & fried eggs image

A speedy staple of eggs on toast is spruced up with creamy avocado, spicy Spanish sausage and some nutritious pumpkin seeds

Provided by Cassie Best

Categories     Breakfast, Dinner

Time 20m

Number Of Ingredients 7

1 tbsp pumpkin seed
85g chorizo , sliced into chunks
1 large ripe avocado , stoned and peeled
juice ½ lime
½ small pack coriander , chopped
2 eggs
4 thick-cut slices wholemeal bread

Steps:

  • Heat a large frying pan, add the pumpkin seeds and toast for a few mins until they crack and pop, then tip out into a bowl and set aside. Add the chorizo and cook for 5 mins until it releases some of its oils and becomes crisp. Meanwhile, roughly mash the avocado with the lime juice, half the coriander and a pinch of salt.
  • Heat a griddle pan and cook the bread for a few mins each side, or pop in the toaster. Push the chorizo to the edge of the frying pan, crack in the eggs and fry to your liking.
  • To serve, divide the toast between 2 plates, spread with the mashed avocado, and pile on the chorizo, fried eggs and pumpkin seeds. Scatter with the remaining coriander.

Nutrition Facts : Calories 522 calories, Fat 37 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1.5 milligram of sodium

COD & CHORIZO STEW



Cod & chorizo stew image

Fancy a fish supper ready in under half an hour? Mix up your midweek meal with our satisfyingly spicy chorizo and cod stew

Provided by Chelsie Collins

Categories     Dinner, Supper

Time 27m

Number Of Ingredients 7

1 tbsp olive oil
1 large onion, finely chopped
200g cooking chorizo, chopped into small pieces
400g can chopped tomatoes
4 cod fillets
400g can butter beans, drained
½ small pack parsley, roughly chopped

Steps:

  • Heat the oil in a deep frying pan and add the onion. Cook over a medium heat for 5 mins until starting to soften. Add the chorizo and cook for another few mins to release the oil. Coat the onion in the chorizo oil, then tip in the tomatoes. Fill the can with water and tip that in too. Season and bring to the boil.
  • Once boiling, season the cod fillets and nestle into the pan. Reduce the heat and gently simmer for about 7 mins. Gently mix in the butter beans and cook for 1-2 mins more until hot. Scatter with parsley and serve in bowls.

Nutrition Facts : Calories 417 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 2.1 milligram of sodium

POTATO, PEPPER & CHORIZO STEW WITH FRIED EGGS



Potato, pepper & chorizo stew with fried eggs image

Budget-friendly, Mexican-style pepper stew topped with an egg - a huevos rancheros for supper time

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 9

2 tbsp olive oil
1 large onion, sliced
3 peppers (we used a mixed pack of yellow, green and red), cut into chunks
4 garlic cloves, thinly sliced
225g chorizo, cubed
650g potato, cut into chunks
600ml chicken stock
4 eggs
handful flat-leaf parsley, roughly chopped

Steps:

  • Heat half the oil in a pan with a lid and add the onion and peppers. Fry for 10-15 mins until soft, then add the garlic and chorizo and sizzle until the chorizo releases its oils.
  • Add the potatoes and stir for 1 min. Pour over the stock, cover with a lid and simmer for 15 mins, or until the potatoes are tender. Remove the lid and season. Bring to the boil and boil rapidly to reduce until most of the liquid has evaporated.
  • Meanwhile, fry the eggs in the remaining oil. Spoon the stew onto bowls, then place a fried egg on top and serve sprinkled with parsley.

Nutrition Facts : Calories 493 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 1.4 milligram of sodium

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