Shirred (baked) egg with chorizo recipe
Some history
Borders are made to be crossed! What is delicious on the other side of the Pyrenees like chorizo has always been welcomed in France! Introduced here in the 16th century and still very popular, this more or less spicy sausage is a gastronomic delight from Spain and Portugal.
Ingredients
- 4 extra fresh eggs
- 100g tomatoes
- 10cl tomato juice
- 2 onions
- 50g chorizo
- 15cl thick cream
- Table salt
- Black pepper ground in a pepper mill
Preparation
Preheat the oven to 180°C or thermostat 6.
Slice the chorizo. Peel and slice the onions into thin strips.
In a pan, brown the onions for 5min on low heat.
Add the sliced chorizo and cook for 5min.
Add the crushed tomatoes and the tomato juice.
Cover and cook at low heat for 25min.
Mix and add the cream.
Spread the cream of chorizo in buttered ramekins. Break the eggs on top.
Put the dishes in a hot (180°C) double boiler (bain marie) for 8min.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.