![]() Dot spoonfuls of the relish on top and serve the dish in the pan in which it’s been cooked.Sprinkle a little paprika on the yolks of the eggs and grind on some black pepper.This way, the beans stay moist as you don’t have to use too high a heat to cook the eggs that’s being done by the hot olive oil. Microwave on High, flipping once, until tender and cooked through, 10 to 12 minutes. Heat two tablespoons of oil in a small frying pan or saucepan and use this to spoon over the eggs until they’re cooked. teaspoon ground pepper 3 cups canola oil for frying teaspoon salt Chopped fresh chives for garnish Paprika for garnish Directions Prick potatoes all over with a fork and place on a microwave-safe plate.Crack the eggs in ideally from a height so the yolks become ‘rotos’, but you don’t have to do that. Stir in the chorizo, then make two or three little dips in the mixture so there is space for the eggs.The mixture should be quite glossy with olive oil, not dry. ![]() Season and cook gently for about seven minutes, turning the beans in the oil. ![]() Add the garlic, chilli flakes and some seasoning, and cook for another minute, then stir in the beans.Cook over a medium heat – adjusting the temperature when necessary – until soft. You should have quite a lot of oil in the pan from the chorizo if not, add another tablespoon with the onion and pepper. Lift out of the pan with a slotted spoon. Cook the chorizo slices on both sides, for four minutes in total, or until golden. Heat a tablespoon of the oil in a large frying pan. Slice the chorizo into rounds about 1cm thick.Put the olives and coriander in a mortar with a little salt and bash them – adding a tablespoon of oil as you do so – then add the balsamic and lemon juice, and bash again. 1 x 400g tin of cannellini beans, drained but not rinsed.1 large red pepper, halved, deseeded and cut into 4mm-wide slices.1 large onion, halved and cut into crescent-moon-shaped slices, about 4mm at the thickest part.2-3 cooking chorizo sausages, about 200g in total (I use Brindisa, available from Ocado).10g coriander, leaves only, roughly chopped.50g pitted green olives, roughly chopped. ![]() This recipe takes the same idea, uses beans and incorporates a great embellishment. You should drop in the eggs from a height so that they break over the potatoes. ‘Huevos rotos’ is Spanish for ‘broken eggs’, and this dish is usually made with fried potatoes. ![]()
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