Based on
https://www.theguardian.com/food/2019/aug/26/thomasina-miers-recipe-piperade-baked-eggs-chorizo
What you need
- 5 tomatoes
- 1 green, 1 red pepper
- 5 eggs
- 1 garlic, 1 red onion
- 1 carrot, 1 piece of celery
- 1 ring of chorizo
- salt, pepper
- 3 tbsp of olive oil
- 1 table spoon fennel seeds and paprika powder
- 2 tbsp or rice wine or sherry
Equipment
A skillet will do. and an extra bowl
How you do it
- peel & cut/slice onion, garlic, carrot
- wash and slice/cut peppers and celery. Quarter the tomatoes.
- put 3 table spoons of olive oil in the skillet
- peel and slice the chorizo. Heat the skillet and add the chorizo slices. Cook for a few minutes, ca 5min, until the slices start becoming crispy
- take the chorizo slices out, but keep the oil (or most of it) in the skillet
- add the onions to the skillet and cook until they start turning brown
- add the carrots and celery bits and cook for a few minutes (2-3)
- add the garlic, fennel seeds and paprika. mix/stir and cook for a few more minutes (2-3)
- add the pepper and tomato pieces. Mix and pour in the rice wine/sherry. Cook for 20 - 25 min until the tomatoes getting soft and mushy.
- finally, I add the chorizo slices back in. Mix it all
- make 5 indents and pour in the eggs into each one of them.
- Cook until the egg whites are set
Thomasina Miers recommends to serve it with sourdough bread.
