SCRAMBLED EGGS WITH CHORIZO SAUSAGE
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- In a medium bowl, whisk together the eggs and milk and season with salt and pepper.
- Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the chorizo and cook, stirring, until just beginning to brown, about 5 minutes. Scoop the chorizo out of the skillet with a slotted spoon and transfer to a plate. Wipe the skillet out with a paper towel.
- Return the skillet to medium to medium-low heat and heat the remaining 1 tablespoon oil. Add the egg mixture and cook, stirring, about 3 minutes. Add the chorizo and cook, stirring, about 2 to 4 minutes more depending on the desired firmness of the eggs. Serve immediately.
PORTUGUESE HARD-BOILED EGGS (OVOS DUROS A PORTUGUESA)
Make and share this Portuguese Hard-Boiled Eggs (Ovos Duros a Portuguesa) recipe from Food.com.
Provided by CJAY8248
Categories Vegetable
Time 15m
Yield 6 tomato halves, 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Cut the tomatoes crosswise in half and remove the pulp.
- Season lightly with salt and pepper, and cook in hot oil for a few minutes.
- Place a freshly shelled egg in each tomato half and pour over them a little thick tomato sauce or puree.
Nutrition Facts : Calories 281.6, Fat 16.5, SaturatedFat 5, Cholesterol 559.5, Sodium 199.7, Carbohydrate 12.3, Fiber 3.3, Sugar 8.9, Protein 21.3
BAKED EGGS WITH CHORIZO AND CREAM
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position the oven rack about 8 inches from the top and preheat to 325 degrees F. Spray the ramekins with nonstick spray.
- Place 2 to 3 tablespoons water and the spinach, butter and a pinch salt in a microwaveable bowl. Cover the bowl and microwave on high until the spinach softens, 1 to 2 minutes. Gently mix the butter into the spinach and spoon the spinach into the ramekins, leaving any excess water behind.
- Cook the chorizo in a small skillet over medium heat until it starts to brown, 6 to 7 minutes. Spoon the chorizo into the ramekins. Create a well in the center of each ramekin.
- Break 1 egg into the well. Top the eggs with the cheese, and then the cream and sprinkle with salt. Place the ramekins on a baking sheet and bake, about 8 minutes. Remove the ramekins from the oven and turn on the broiler.
- Once the broiler is hot, place the ramekins under the broiler, until the egg whites are done and the cheese is browned and bubbly, 1 to 2 minutes. Watch the eggs very carefully to make sure they don't burn. Let the ramekins cool for 1 minute before serving with toast or baguette for dunking.
PORTUGUESE BAKED EGGS WITH CHORIZO AND RICOTTA
Entered for safe-keeping, from Jennifer Olvera for Serious Eats blog. More at http://www.seriouseats.com/2014/02/portuguese-baked-eggs-with-chorizo-and-ricotta-recipe.html. Buy your ricotta at an Italian deli if you can. The sauce is very spicy; if you want to tone it down, remove the seeds and white membrane from the serranos or use a single jalapeno (also with seeds removed). The sauce may be made up to 1 day in advance; store it in the refrigerator, but be sure to warm it before proceeding with the recipe. These are perfect for brunch or for a dinner with crusty bread and a crisp green salad in a acidic vinaigrette.
Provided by KateL
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Adjust rack to lower-middle position. Preheat oven to 375 degrees F.
- SAUCE.
- Heat olive oil over medium-high heat. When oil is shimmering, add chorizo and cook, stirring, until fat is rendered, about 3 minutes.
- Add bell peppers and serrano peppers, onion, and garlic. Continue cooking, stirring often, until vegetables soften, 5-7 minutes.
- Add chili powder, paprika, thyme, and bay leaves and cook, stirring, until fragrant, about 30 seconds.
- Add tomatoes and basil. Season with salt and pepper to taste.
- Reduce heat to low and simmer, stirring occasionally, for 20-25 minutes.
- Discard thyme and bay leaves. This can be covered and refrigerated up to 1 day in advance, but make sure sauce is warmed up before proceeding to EGGS AND CHEESE steps.
- EGGS AND CHEESE.
- Spray a 13x9-inch baking dish with cooking spray and spread pepper sauce evenly in the dish, leaving 6 indentations to cradle the eggs.
- Evenly top divots with ricotta and crack an egg on top of each one.
- Sprinkle cheddar and Parmesan cheeses on top. Season with salt and pepper to taste. Transfer to preheated 375-degrees-F oven to cook until eggs are just barely set and cheese is melted, about 15 minutes.
- Remove from oven and serve immediately with bread.
PORTUGUESE BAKED EGGS
Categories Egg Garlic Tomato Breakfast Brunch Bake Cheddar Ricotta Bell Pepper Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Heat oil in a large heavy pot over medium heat. Add bell peppers and onion and cook, stirring occasionally, until softened and just beginning to brown, 10-12 minutes.
- Add tomatoes, garlic, jalapeño, basil, oregano, chili powder, and paprika to pot. Reduce heat to medium-low and continue to cook, stirring occasionally, until vegetables are very soft and liquid is thickened, 20-30 minutes; season with salt and pepper. Discard jalapeño.
- Preheat oven to 400°F. Transfer bell pepper mixture to a 13x9" baking dish. Using the back of a spoon, make 6 evenly spaced divots in mixture. Spoon a dollop of ricotta into each divot, then crack 1 egg into each. Top with cheddar and Parmesan; season with salt and pepper. Bake, rotating dish halfway through, until Parmesan is melted and egg whites are almost set but yolks are still runny, 15-18 minutes.
- Serve baked eggs with toast. (Yolks will continue to cook as dish sits, so serve right away if you prefer your eggs soft.)
- DO AHEAD: Bell pepper mixture can be cooked 1 day ahead. Let cool; cover and chill.
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- Heat the oil in a frying pan with a lid, add the onions and fry for 5 minutes until starting to soften. Stir in the paprika and garlic and cook for 2 minutes.
- Add the chorizo and turn up the heat, allowing the meat to brown (about 3-4 minutes). Add the red wine vinegar and bubble for a minute, then add the chopped tomatoes. Turn down the heat and simmer for 10 minutes.
- Stir the butter beans into the sauce with half the basil and season well. Make 4 indentations in the sauce, then crack an egg into each. Put the lid on and leave to steam-cook for 5-10 minutes on a low heat until the whites are set but the yolks are still runny. Scatter over the remaining basil. Serve with crusty bread or steamed greens, if you like.
PORTUGUESE BAKED EGGS RECIPE | BON APPéTIT
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4/5 (679)Estimated Reading Time 1 minServings 6
- Heat oil in a large heavy pot over medium heat. Add bell peppers and onion and cook, stirring occasionally, until softened and just beginning to brown, 10–12 minutes.
- Add tomatoes, garlic, jalapeño, basil, oregano, chili powder, and paprika to pot. Reduce heat to medium-low and continue to cook, stirring occasionally, until vegetables are very soft and liquid is thickened, 20–30 minutes; season with salt and pepper. Discard jalapeño.
- Preheat oven to 400°. Transfer bell pepper mixture to a 13x9” baking dish. Using the back of a spoon, make 6 evenly spaced divots in mixture. Spoon a dollop of ricotta into each divot, then crack 1 egg into each. Top with cheddar and Parmesan; season with salt and pepper. Bake, rotating dish halfway through, until Parmesan is melted and egg whites are almost set but yolks are still runny, 15–18 minutes.
- Serve baked eggs with toast. (Yolks will continue to cook as dish sits, so serve right away if you prefer your eggs soft.)
CHORIZO AND RICOTTA PENNE RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine Italian RecipesTotal Time 20 minsCategory Pasta Bake RecipesCalories 587 per serving
- Cook the pasta according to the pack instructions. Drain, reserving a ladleful of the cooking liquid.
- Meanwhile, heat a large frying pan over a medium-high heat. Cook the chorizo, breaking it up as you go, for about 5 minutes until golden. Reduce the heat to medium and cook for 5 minutes more.
- Add the drained pasta and a splash of the reserved cooking liquid to the pan with the chorizo, adding a little more liquid if needed to loosen the sauce. Mix well to coat the pasta and heat through.
- Remove from the heat and toss in the basil and rocket. Dot over the ricotta, drizzle with a little oil, mix gently and serve.
BAKED EGGS WITH CHORIZO AND POTATOES RECIPE - FOOD & …
From foodandwine.com
5/5 (1)Category Breakfast CasserolesServings 8Total Time 45 mins
- Preheat the oven to 375°. Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook over moderate heat until tender, about 25 minutes; drain and let cool. Peel the potatoes and cut them into 3/4-inch pieces.
- Meanwhile, heat a 12-inch cast-iron skillet. Add the chorizo, break it into chunks with a wooden spoon and cook over moderate heat, turning, until cooked through and lightly browned, about 8 minutes. Add the onion and cook, stirring, until softened, about 5 minutes. Scrape the chorizo mixture into a bowl and wipe out the skillet.
- Heat the oil in the skillet. Add the potatoes, season with salt and pepper and cook over moderate heat, turning occasionally, until golden and crispy, about 6 minutes. Stir in the chorizo mixture. Remove the skillet from the heat.
- Using a ladle, make 8 indentations in the potato-chorizo mixture about 1 inch apart; crack an egg into each one. Bake the skillet in the middle of the oven for about 12 minutes, or until the egg whites are just set but the yolks are still runny. Serve at once with toast and hot sauce.
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5/5 (3)Total Time 50 minsCategory BreakfastCalories 331 per serving
- Heat the olive oil in a heavy, oven-safe skillet over medium low heat. Add the thinly sliced bell peppers and onions with a hearty pinch of salt and stir to evenly coat. Cook the onions and peppers gently for 6 to 8 minutes, or until the onions are semi-translucent and the peppers are starting to soften. Add the garlic cloves, crushed red pepper, chili powder, and paprika and stir, cooking until fragrant, about 1 minute. Add the jalapeno peppers, diced tomatoes, and the juice from the whole tomatoes. Use your hands to crush and pull apart the whole tomatoes over the pan, one at a time. Stir well. Add in the stems of fresh basil and oregano, press them into the sauce with a spoon, and bring the sauce to a simmer over medium heat. Allow the sauce to gently simmer for 20 to 30 minutes, or until it has thickened and the vegetables are all very soft. Taste test the sauce and adjust with kosher salt and black pepper as needed.
- *If you do not have an oven safe skillet, this is the time to transfer the sauce to a 9-inch by 13-inch baking dish or individual baking dishes.
- Use the back of a wooden spoon to make 6 indentations in your sauce. Into each indentation, dollop 2 tablespoons of ricotta cheese, pressing those into the indentation, too. On top of each ricotta nest, crack one egg. Sprinkle the cheddar and Parmesan cheeses evenly over the top and pop the pan into the preheated oven. Bake for 15 to 20 minutes, or until the sauce is very bubbly, the egg whites are set and yolks are cooked to your desired doneness (See Cook's Notes), and the cheese is melted and browned around the edges. Remove the pan from the oven and garnish with additional fresh basil and oregano leaves. Serve family style in the pan with a platter of fresh toast, a bowl of olives, fresh radishes, and some fruit.
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