Bath Pig Chorizo
With Vegetables and Baked Eggs
This recipe is based on a very traditional Spanish recipe of baked eggs and ham - adapted to use chorizo instead of ham. Any chorizo from the range can be used but, for this dish, you might want to keep it simple with the original variety.
Serves 4 - prep time 15 mins – cook time 20 mins
500g ripe tomatoes
80ml Olive Oil
350g new potatoes, cut into 2cm cubes
1 red pepper (capsicum or pimento), cut into strips
1 red onion, chopped
150g thin, trimmed, asparagus
120g peas (fresh or frozen)
120g baby green beans, sliced
3 tablespoons of tomato purée
4 free-range eggs
1 Bath Pig Chorizo, thinly sliced (use a good sharp knife)
2 tablespoons chopped flat-leaf parsley
Score the base of the tomatoes and place in a bowl of boiling water for 10 seconds, remove with a slotted spoon and plunge into cold water. This will make it easier to remove the skins. Roughly chop the tomatoes.
Heat the oil in a large frying pan and fry the potatoes over a medium heat until golden brown , remove and set aside. Reduce the heat and stir fry the pepper and onion, cook until soft.
Preheat the oven to 180°c (350°F / Gas 4). Keep back 4 asparagus spears, add the rest to the pan with the peas, beans, tomato and tomato purée. Stir in 125ml of water and season. Return potato to the pan, cover and cook over a low heat for 10 minutes, stirring occasionally.
Grease a large ovenproof dish and transfer the vegetable mixture. Make 4, deep, evenly spaced wells in the mixture and crack the eggs, without breaking the yolks, into the indentations. Top with the reserved asparagus and chorizo. Sprinkle with parsley and bake for about 20 minutes or until the egg whites are just set. Serve warm.