Tomato glazed chorizo with egg

For this recipe we’re going to use Spanish Chorizo sausage.  Chorizo often come smoke dried and hard which is a little more difficult to work with – you might have to marinate them in a little stock before cooking them.  The ones I am using are freshly smoked by a local charcutière in Canberra (Pialago estate)

Traditionally this recipe would use a sweet red wine, and the sausage would be marinated in that overnight, but I decided to take a short cut and use smoked tomato sauce instead – and I think it worked out better and lower carb in the end.

The final dish is a little bit theatrical as it uses a poached egg that sauces the dish at the table.

Per serving:
275 kCal
24g fat
3g carbohydrate
12g protein

Print Recipe

Tomato glazed chorizo with egg

Course

Appetizer

Cuisine

Spanish

Prep Time

1 min

Cook Time

3 min

Servings

people

Ingredients

• 1/4 cup Smoked tomato sauce
• 1 link Chorizo sausage
• 1 Poached egg

Course Appetizer Cuisine Spanish Prep Time 1 min Cook Time 3 min Servings people Ingredients 1/4 cup Smoked tomato sauce 1 link Chorizo sausage 1 Poached egg

Instructions

1. Prepare the ingredients

   
2. Chop the Chorizo length ways so it sits flat on the board

   
3. Slice it parallel into 1cm battons

   
4. Dice it at right angles into 1cm cubes

   
5. Cook in a smoking hot cast iron pan, the sausage should contain enough fat to lubricate the pan but you might need to help it with a little extra fat

   
6. Fry until the Chorizo stars to get golden edges

   
7. Add 2 tbs (about 1/4 cup)

   
8. Cook until the sauce has coated and glazed the sausage and started to caramelize

   
9. Plate in a small bowl with the poached egg