Recipe
for :
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Chorizo with Egg and Manchego
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This
recipe for Chorizo with Egg and Manchego has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Orce
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
it!
If
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
entitled Jamon
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
Spanish chorizo in egg with cracked black pepper, hot
smoked paprika and a good sprinkle of manchego cheese.
A nice spicy dish that is perfect as a starter or tapas
to share. Cooked in its own cazuela means everyone digs
in!
Ingredients
for Chorizo with Egg and Manchego
1 Spicy hot
chorizo
4 Eggs
Ground black pepper
Pinch hot smoked paprika
50g Manchego cheese (grated)
Diced onion (optional)
How
to make Chorizo with Egg and Manchego
- Crack
the eggs into a cazuela (16cm is ideal) and whisk
gently with a fork.
- Cut
the chorizo into half inch slices and add to the egg
with the pepper.
- Cook
gently over the hob stirring until the egg begins
to scramble
- Turn
down the heat and cook without stirring for a further
2 minutes.
- Sprinkle
the manchego cheese over the top.
- Transfer
to the oven and cook under the grill for a further
2 minutes.
Tip:
Before
grilling add 3 slices of tomato along with the cheese.
Makes 2 tapas
Orce
Serrano Hams
www.orceserranohams.com
Published
with permission of Orce
Serrano Hams
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