Subj : Chorizo - 24
To   : All
From : Dave Drum
Date : Sat Dec 03 2022 13:44:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Eggs w/Chorizo & Ratatouille
 Categories: Pork, Vegetables, Herbs, Eggs
      Yield: 2 servings
 
           Olive oil
    150 g  Chorizo
      1 sm Aubergine; chunky dice
      1    Courgette; chunky dice
      1    Onion; fine chopped
      2 cl Garlic; crushed
      1    Jarred roasted red pepper;
           - sliced
    400 g  Tin diced tomatoes
      2 ts Sugar
      1 tb Sherry vinegar
      1    Handful flat-leaf parsley;
           - rough chopped
      2 lg Eggs
           Crusty bread; to serve
 
  Heat the oven to 180-|C/360-|F (fan 160-|C/320-|F) gas 4.
  
  Heat 1 tbsp oil in a frying pan, add the chorizo and fry
  on both sides until crisp and the pan is collecting
  chorizo oil. Lift the slices from the pan, add the
  aubergine chunks and fry until golden, crisp on the
  outside and softening, then lift these from the pan too.
  Repeat with the courgette.
  
  Add 1 tbsp olive oil to the pan along with the onion and
  garlic and soften together. Return the aubergines with
  the courgettes, sliced peppers, chopped tomatoes, sugar,
  vinegar, most of the chopped parsley and some seasoning.
  Simmer for 5 minutes, adding a splash of water if itrCOs
  looking dry.
  
  If your pan is ovenproof, great, if not, divide the
  ratatouille between one or two ovenproof dishes,
  stirring in half the crisp chorizo as you go. Make a
  couple of hollows in the mixture and crack in the eggs,
  then scatter over the rest of the chorizo. Bake in the
  oven for 10-12 minutes, or until the whites have just
  set. Scatter with the remaining parsley and some
  seasoning, and serve with crusty bread for mopping up
  the juices.
  
  RECIPE FROM: https://www.olivemagazine.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Gouda cheese: $2.00/lb.  Bada cheese: 80c/lb
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