typhoon sunday at home, a great chance to stay home and cook.
been thinking about using the chorizo i brought back from oporto, seems like good match with the fava bean i got at the market the other day. the sun-dried tomato also seem like a good idea. i don't use sun-dried tomato much in my cooking but i always love the depth it adds to any dish. this will be a spanish inspired brunch.
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serves 3 - 4
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chorizo fava beans
1/2 medium yellow onion minced
2 clove of garlic minced
1 tsp paprika
salt and freshly grounded pepper to taste
2 TB of olive oil
in a medium frying pan, saute the onion and garlic with olive oil over medium heat until the onions are slightly cooked but not brown.
add chorizo, sun-dried tomato, beans, salt and pepper continue to cook for a few minutes.
add chicken stock to the pan and bring to a boil, cover the pan and turn the heat to low.
simmer for about 15 minutes until the beans are soft.
taste for salt and pepper. serve hot or at room temperature
*note: both chorizo and sun-dried tomatoes are salty guys, don't over salt the beans.
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fried sunny side up
4 organic free range duck eggs
1 TB olive oil
pinch of paprika
salt and freshly ground black pepper
parmesan
in a small nonstick pan hot with oil on high heat.
crack one egg in a bowl.
when the oil is HOT slide the eggs into the pan.
turn off the heat when the egg white becomes solid/ white.
season with salt, pepper and paprika
repeat until you cook all the eggs
place a big spoonful of chorizo beans and place it in the center of the plate.
lay the freshly fried sunny side up on top of the bean pile.
top it with parmesan shavings...
it was a very delicious brunch... (note: i did not have duck eggs today, chicken eggs were used instead)
