Here’s a simple recipe sent to me by food writer and fellow foodie and home chef, Marco Rodriguez. I’ve written about him and his homecooking business, Xancho, here on the blog before so if you want to take a quick look, click here.
This time around, Marco is sharing with us a quick and easy egg recipe that is perfect for a weekend brunch at home!
“This recipe came about totally on the fly. Rosanna, my wife, was in the mood for a hearty brunch dish one morning. The problem was, it was pouring outside and would have been a bother to go to the store. I had to make do with whatever I had in my pantry—with resounding results! The good thing about this dish is that it’s totally versatile. Eggs are a truly substantial breakfast/ brunch component. Leave it up to your imagination & taste preference to mix in different kinds of ingredients in order to build your own version.”
Skillet Eggs with Chorizo Dulce, Piquillos, and Pimentón-Roasted Onions
2-3 tablespoons olive oil
Sliced chorizo (dulce or picante), depending if you want it mild or spicy
1 medium white onion
1 tablespoon paprika or pimentón
4 roasted piquillos or red bell peppers, cut into strips
Chopped parsley for sprinkling
Salt and freshly ground pepper
A well-seasoned cast-iron skillet (if none, any 8-inch pan would do)
- 1. Heat olive oil in cast-iron skillet over medium heat, making sure the bottom is well coated.
- 2. Sauté onions until translucent, around 4-5 mins.
- 3. Add paprika or pimentón and mix into the onions, around 3 mins.
- 4. Add chorizo in the pan and stir well, incorporating rendered fat into the sautéed onions.
- 5. Top the skillet w/ piquillo strips in a random manner.
- 6. Carefully break 4 eggs into the pan, making sure they are spaced out evenly, turn off heat. The eggs will continue to cook.
- Season eggs with salt and pepper, and garnish with chopped parsley.
- Serve eggs in the skillet for a rustic presentation.
Simple and easy, isn’t it?
Happy cooking, spoiled mummies! 🙂