I’ve been enjoying pushing my culinary boundaries recently. There’s a lot of different foods I’ve never tried and I’ve started to experiment with some new ones, including chorizo! I can’t say it’s been something that has ever appealed to me in the past, but then I started to see it crop up in a couple of delicious sounding recipes, and all of a sudden it became a whole lot more tempting.
It probably isn’t the healthiest ingredient in the world although this depends on how often you eat it and where you buy it – if you can find some without added nitrates and other preservatives that is great, don’t let the saturated fat put you off! As an ingredient it offers up an amazing smokey spicy flavour that works well with other healthier ingredients in a complete dish.
I decided to make a dish that would work equally as well for breakfast, brunch or lunch. The mix of flavours is immensely satisfying and of course, delicious. Whenever in the day you enjoy this, it’s sure to keep you going for a while!
- 1 medium size sweet potato
- 1/2 onion
- 1 green pepper
- 50g of chorizo sausage slices
- 1 large free range egg
- Microwave or bake the sweet potato until just tender. Heat a drizzle of oil in a large frying pan over a medium high heat. Chop the onion into wedges and scatter into the pan. Fry for 2-3 minutes. Slice the chorizo into bite size pieces and add to the pan. Fry for a further 2-3 minutes then chop the deseeded green pepper into chunks and add that to the pan. Chop the semi cooked sweet potato into cubes and add that to the hash. Continue to fry everything until the sweet potato and vegetables are slightly crispy. While that is cooking, heat some oil, butter or ghee over a medium high heat, crack your egg into the pan and fry until the underside is cooked, then flip over carefully to not piece the yolk. Cook for another minute or so. Transfer the hash to a plate and top with the fried egg. Enjoy!
- To make this into two servings simply double the ingredients!
Check out the egg yolk porn! That fried egg really does just finish it off and brings the whole meal together.
You could easily make a vegetarian version of this using some sliced vegetarian sausages (if you can get smokey ones even better) and cubed tofu can work really well too. Also try out some different veggies in place of the green pepper. Red or yellow peppers would be sweeter, or courgette, spinach or even kale would be lovely replacements or additions too.
After I’d made this I decided to throw together a quick stew like dish with some chickpeas. Well, considering it was somewhat an afterthought of a dish it turned out extremely well, so here’s another speedy recipe for you!
Chorizo and Chickpea Stew (makes 2-3 servings)
- 1/2 onion, finely chopped
- 2 courgettes
- 100g of sliced chorizo
- 1 tin of chickpeas
- 1 tin of chopped tomatoes
In a frying pan over a medium high heat, fry the onions and chorizo for a few minutes then add the chopped courgettes. Continue until the chorizo is crispy and the onions and courgettes are softened. Add the drained chickpeas and tomatoes. Simmer for a few minutes and then you’re done! That simple, a meal in minutes and it really tastes fab. It’s so good topped with a little goats cheese, mmm!
Have you tried chorizo before? Have you tried any new foods recently?