1 tipSpanish-Style Steamed and Gratinated Eggs
Method
- 1Place the eggs onto a perforated steam tray and set the steam oven at 65°C. Add the eggs into the oven and steam for 27 minutes. Remove from the oven, and set aside until ready for serving.
- 2Preheat the oven on Fan Plus at 200°C.
- 3Combine the chorizo, onion, capsicum and garlic in a shallow ovenproof baking dish. Drizzle with the olive oil, season with the salt and pepper, then toss well to coat.
- 4Roast for 12–15 minutes, stirring once halfway through, until the chorizo is lightly caramelised and the vegetables are tender with lightly charred edges.
- 5Pour in the crushed tomatoes and stir to combine. Return to the oven for 8–10 minutes, or until the sauce has thickened slightly.
- 6Nestle the peeled steamed eggs into the tomato sauce. Sprinkle evenly with the grated Manchego cheese.
- 7Return to the oven for 2–3 minutes, or until the cheese has melted and the eggs are heated through.
- 8Finish with the chopped parsley and serve immediately with warm crusty bread.
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Ingredients
For the dish
8 large eggs
150 g chorizo, diced
1 brown onion, diced
1 red capsicum, diced
2 garlic cloves, finely chopped
2 tbsp olive oil
½ tsp sea salt
½ tbsp freshly ground black pepper
400 g canned crushed tomatoes
60 g Manchego cheese, grated
To serve
2 tbsp flat-leaf parsley, finely chopped
Crusty bread, to serve
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No steam oven? Alternative is to use a poached egg version: Place a cracked egg into gently simmering water with a splash of white vinegar for 3–4 minutes, until the whites are set and the yolks remain runny. Drain well, then place the poached eggs onto the hot tomato and chorizo mixture just before serving. Scatter with the Manchego and grill for 30 seconds 1 minute to melt the cheese, top with parsley
No steam oven? Alternative is to use a poached egg version: Place a cracked egg into gently simmering water with a splash of white vinegar for 3–4 minutes, until the whites are set and the yolks remain runny. Drain well, then place the poached eggs onto the hot tomato and chorizo mixture just before serving. Scatter with the Manchego and grill for 30 seconds 1 minute to melt the cheese, top with parsley
