Facebook Instagram Pinterest

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.

Chorizo and chickpea stew

If you keep dreaming about hearty, warming dishes (l do), this recipe will help you follow your dreams. These might not be the most audacious desires you have, but, let's face it - they're not that time consuming either. The preparation is 15 minutes tops and having done that, all you need to do is sit and enjoy the rich aroma that fills the kitchen. You could even devote that time to some other dreams you have - to rule the world or to bake a chocolate fudge cake. A warming, slightly spicy stew with chorizo, chickpeas, kale and red wine is a perfect start to a cold Thursday afternoon.

Recipe: Chorizo and chickpea stew

Serves: 4
Ingredients
  • one large onion, diced
  • 2-3 garlic cloves, minced
  • 1/2 red chili pepper, sliced
  • one tbsp. of butter
  • one cup of cooked chickpeas
  • 2-3 Spanish chorizos (300 g), thickly sliced
  • 2 cups of peeled and chopped tomatoes
  • one cup of dry red wine
  • 250 g of kale, sliced
  • one tsp. of coriander seeds
  • one tsp. of cumin seeds
  • one tsp. of brown sugar
  • 2-3 bay leaves
Method
  • Roast coriander and cumin seeds and grind them using a mortar.
  • In a large pot, melt the butter, add garlic, onion and chili and cook through. Add chorizo, cumin and coriander, cook for another minute.
  • Add chickpeas, tomatoes, bay leaves, sugar and wine. Simmer to thicken, for about 30 minutes.
  • Add kale 5 minutes before the end of cooking.
  • Check the seasoning and serve.