Recipes

Go Back

Chorizo and Eggs

Friday, July 17, 2015



Courtesy:  Deneen Mueller

Ingredients
1/2 lb ground chorizo
6 eggs, beaten
2 cloves garlic, chopped
1 pint cherry tomatoes, sliced in half
2 T olive oil
1 small bunch greens (swiss chard, kale, spinach)
2 T butter
Salt/Pepper to taste


Directions:
Heat sauté pan over medium heat. Add chorizo; sauté until browned. Remove from pan, placing in bowl.  Reserve about a tablespoon of fat; add olive oil.  Sauté chopped garlic until soft.  Add sliced cherry tomatoes to pan.  Allow tomatoes to breakdown & get soft.  Add greens to tomato/garlic mixture; stir to wilt.  Add tomato/green mixture to reserved chorizo.  Wipe out pan & add butter.  Add eggs to pan, season with salt & pepper and cook till desired doneness (should be fluffy).  Add eggs to chorizo mixture.  Top Basic Polenta with chorizo and eggs.


Photo: Sara Graca





Go Back


Go Back


Tags

sandwiches bean habanero radish cointreau anchovy radishes oats tenderloin vegetarian celebration parmigiano panzanella feta swiss zucchini flank steak chimmichurri daisy bosc onions bacon absinthe Recipes prosciutto peppers tuscan jack cheese cauliflower biscuits walnut oil apples pecan Vegan pancake tomato Beans beet chilies maple shelling bloody mary currants kirsch buttermilk green pepper thai knots crepes gruyere Swiss Chard carrot top pears tomato corn pie Dressing kluski yogurt Leek Bread almonds bayeldi fennel seeds Spinach olives shallots chicken Cranberry Beans cream cheese celery hearts snow peas rhubarb pork roasted slaw polenta turnip pesto Butternut meatballs Kale artichoke arugula coeur a la creme chives mushrooms buckwheat rouille casserole plums plum tomato juice asparagus garlic syrup potatoes Chevre plum tomatoes carrot fronds Salsa lettuce cucumber baby bok choy tart brown sugar barley Potato remoulade compote egg noodles lemon grass sandwich jack Shitake Mushrooms chorizo Cider imam jam caesar tostadas pumpkin collins carrots fritters bell pepper dijon hickory blueberry cake sauce wheat flour coconut milk bulgar wheat sour cream cilantro celery root gratin Soup sausage egg couscous wrap pasta bok choy gouda frittata crisp Apple mushroom Eggplant green beans Corn pine nuts mustard greens turnips spiced winter squash pie fraiche sweet eggs autumn melon capers shitake watercress vegetable sesame Rice wine vinegar shrunken heads muffins Tomatoes vinaigrette cream strata heavy whipping cream pineapple chimichurri chocolate Spread cockaigne onion anise berry stuffing parmesan beer pecans sunchokes gorgonzola almond milk maple syrup Red Onion wasabi Side Greens chicken dinner salad spring goat Cheese gazpacho chiles bbq Salad Jerusalem artichoke pickled hazelnuts scapes bruschetta flank chipotle shiitake peas creme sour kohlrabi strawberry cheese latkes vanilla wafers kalamata gin blue cheese coriander fritter fondue cantaloupe mint tortillas okra beets cranberry chili bulgar peach chili peppers beet greens bread pudding spelt steak butter pepper fennel carrot tops yellow onion scallions tomatoe pudding basil nectarine honey sweet potato paste conserve curry celeriac baguette fennel bulb poblano reggiano beef coeur Squash white beans dilly Tomatillos leeks Drinks walnuts verde sherry Farmers' Market Poblano Chili ramps dill cornmeal strawberries pork chop