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Duck egg and chorizo in tomato sauce

Duck eggs have been my favourite breakfast item for a while now. Personally, I don't think there's much difference in taste between chicken and duck eggs, although the latter are supposed to be more intense. I like them for two reasons. Firstly, they're larger, whiter and simply prettier. Secondly, a larger egg means a larger yolk. And I really love yolk!

Recipe: Duck egg and chorizo in tomato sauce

Serves: 2
Ingredients
  • 2 duck eggs
  • one tbsp. of butter
  • one small onion, sliced
  • 2 tomatoes, peeled and chopped
  • one red bell pepper, sliced
  • 50g of Spanish chorizo, sliced
  • one tsp of sugar
  • a handful of fresh cilantro
Method
  • Melt butter in a skillet, add onions and saute them.
  • Add chorizo and red bell pepper, cook over medium heat for about 5 minutes.
  • Add tomatoes and sugar, simmer until the sauce begins to thicken.
  • In the meantime, fry the eggs in a separate pan.
  • Place eggs on top of the tomato sauce and sprinkle with cilantro leaves.