POTATO, PEPPER & CHORIZO STEW WITH FRIED EGGS
Budget-friendly, Mexican-style pepper stew topped with an egg - a huevos rancheros for supper time
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat half the oil in a pan with a lid and add the onion and peppers. Fry for 10-15 mins until soft, then add the garlic and chorizo and sizzle until the chorizo releases its oils.
- Add the potatoes and stir for 1 min. Pour over the stock, cover with a lid and simmer for 15 mins, or until the potatoes are tender. Remove the lid and season. Bring to the boil and boil rapidly to reduce until most of the liquid has evaporated.
- Meanwhile, fry the eggs in the remaining oil. Spoon the stew onto bowls, then place a fried egg on top and serve sprinkled with parsley.
Nutrition Facts : Calories 493 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 26 grams protein, Sodium 1.4 milligram of sodium
POACHED EGGS IN CHORIZO-TOMATO STEW WITH GARLIC CROUTONS
This recipe can be adapted to serve 6 to 8 by simply bumping up the bread, eggs and broth used. Add on 1 slice of bread and 1 egg preserving and 1 cup of broth per 2 additional servings.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat a medium soup pot over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Add the chorizo and cook, stirring frequently, 3 minutes. Add the 2 cloves chopped garlic, onion, celery, carrot, potatoes, thyme, salt and pepper, cook for 3 to 4 minutes. Add the tomatoes and chicken broth and bring up to a bubble, turn the heat down to medium low and simmer for 10 minutes, or until slightly thickened.
- Fill a medium skillet with warm water. Bring water to a gentle simmer over medium low heat. As the water is coming up to a simmer proceed with making the garlic croutons and the zesty parsley sprinkle.
- Toast the bread in the broiler or in a toaster oven. Once the bread is toasted, rub with the cracked garlic and then drizzle extra-virgin olive oil over it and reserve.
- Pile the parsley leaves, lemon zest and orange zest on a cutting board. Run your knife through the pile until the parsley is finely chopped and the zests are completely incorporated into the parsley, reserve.
- Once the water is at a bubble for poaching the eggs, pour the vinegar into the simmering water. Crack an egg into a small bowl. Gently pour the egg into the simmering water. Repeat with the remaining 3 eggs. Cook eggs for about 2 minutes for runny yolks, or about 4 for solid yolks. Do not allow the water to boil. Carefully remove the eggs with a slotted spoon to a towel-lined plate to drain.
- To serve, pull thyme stems from chorizo-tomato stew, then arrange the garlic croutons in the bottom of 4 shallow soup bowls, ladle some of the stew on top of the garlic croutons, set eggs in place and sprinkle dish with zesty parsley sprinkle and serve.
POTATOES WITH PEPPERS AND CHORIZO
Categories Pepper Pork Potato Appetizer Side Sauté Bell Pepper Tailgating Jalapeño Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings (as part of tapas buffet)
Number Of Ingredients 8
Steps:
- Make a crosswise cut halfway through 1 potato, then break it apart. Turn potato cut sides down, then cut and break halves in same manner. Repeat halving and breaking until pieces are about 1 1/2 inches. Repeat with remaining potatoes.
- Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté potatoes with salt, turning occasionally, until browned and just cooked through, 15 to 20 minutes. Transfer potatoes with a slotted spoon to a bowl, reserving oil in skillet.
- Cut a 1 1/2-inch lengthwise slit in each chile, then add to skillet along with onion, peppers, and chorizo and reduce heat to moderate. Cook, uncovered, stirring frequently, until vegetables are softened, 5 to 6 minutes. Add wine and boil until reduced to about 1/4 cup, 3 to 4 minutes. Discard chiles, then add pepper mixture to potatoes along with salt and pepper to taste and toss well. Serve warm or at room temperature.
STIR-FRIED PEPPERS WITH CHORIZO
Provided by Florence Fabricant
Categories dinner, easy, quick, main course, side dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a large, heavy skillet. Add the chorizo and saute until lightly browned. Remove the chorizo from the skillet, draining it well.
- Add the pepper strips to the skillet and stir-fry until they have wilted, about five minutes. Return the chorizo to the skillet and add the vinegar. Mix well and transfer to a serving dish. Sprinkle with parsley and serve as a side dish with an omelet, with grilled chicken or grilled shrimp.
Nutrition Facts : @context http, Calories 580, UnsaturatedFat 28 grams, Carbohydrate 9 grams, Fat 47 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 17 grams, Sodium 1405 milligrams, Sugar 3 grams
More about "potato pepper chorizo stew with fried eggs recipes"
POTATO, PEPPER AND CHORIZO HASH WITH FRIED EGGS RECIPE
From myrecipes.com
Servings 4Calories 363 per servingTotal Time 50 mins
- Place potatoes in a pot, cover with 1 inch of water, stir in 1/2 tsp. salt and bring to a boil. Reduce heat and simmer until tender, 5 to 7 minutes. Drain.
- Warm oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add onion and cook, stirring often, until tender, about 3 minutes. Add bell pepper and chorizo and cook, stirring often, until pepper is softened, 3 to 5 minutes. Stir in potatoes, season with salt and cook, stirring occasionally, until potatoes begin to brown, about 5 minutes.
- Press lightly on mixture so it forms a cake. Reduce heat to medium and continue to cook until golden and crisp on bottom, 5 to 7 minutes.
- Preheat broiler to high. Carefully break eggs onto potato cake, then place pan under broiler and cook until whites are set, about 2 minutes. Sprinkle with cilantro and serve.
CLASSIC SPANISH CHORIZO & POTATO STEW | PATATAS A LA …
From spainonafork.com
SKILLET-BAKED EGGS WITH POTATOES AND CHORIZO RECIPE | KITCHN
From thekitchn.com
CHORIZO & SWEET POTATO EGG SKILLET - IRENA MACRI
From cookedandloved.com
CRISPY FRIED CHORIZO AND POTATOES - CLOSET COOKING
From closetcooking.com
POTATO, PEPPER & CHORIZO STEW WITH FRIED EGGS | RECIPE | STUFFED ...
From pinterest.com
WHAT TO DO WITH CHORIZO | BBC GOOD FOOD
From bbcgoodfood.com
POTATO, PEPPER & CHORIZO STEW WITH FRIED EGGS
From wifdt.com
POTATO PEPPER CHORIZO STEW WITH FRIED EGGS RECIPES RECIPE
From food-recipe.info
POTATO, PEPPER & CHORIZO STEW WITH FRIED EGG RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
15 BEST WAYS TO MAKE FRIED EGGS | MYRECIPES
From myrecipes.com
POTATO, PEPPER & CHORIZO STEW WITH FRIED EGGS
From bbcgoodfoodme.com
CHORIZO AND PEPPERS (PIMIENTOS Y CHORIZO FRITO) RECIPE - THE …
From thespruceeats.com
JOSé ANDRéS'S FRIED EGG WITH CHORIZO RECIPE - SERIOUS EATS
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love