12 March 2012

Breakfast eggs with sobrasada

It's a self-evident truth that eggs are good for breakfast. It's also clear that pork of all kinds goes well with eggs. This dish joins the dots to make a quick, tasty and pretty damn tasty breakfast/brunch (or indeed lunch or tea).

Sobrasada is a soft, spreadable chorizo somewhat akin to nduja, although made with less evidently dog-food profile pork. I got this one at Brindisa at Borough Market for £4.50 which was ok as it's pretty big. The lady there recommended spreading it on toast or stuffing a chicken with it. I'd imagine it would go sensationally well in a bean based stew with garlic and paprika, or indeed with some shellfish. Funny how spiced pork becomes more seasoning than meat, ready to leand savour and charm to most other foods.

You are going to need -
  • spring onions, peppers and/or mushrooms, tomatoes
  • eggs
  • sobrasada (or nduja or another soft spiced sausage)
  • cumin, dried chilli, olive oil

I'd say spring onions are near essential for this dish. You could use normal onions but spring onions have the edge as they cook so quickly which keeps the food in the ten-minutes-on-a-hangover bracket. Chuck them in a pan with some olive oil, cumin and chilli flakes. Cook for a few minutes. Add a few sweet cherry tomatoes and some chopped red pepper and/or mushroom. Add the sobrasada. Fry all this for a few minutes so the tomatoes have broken down to make a sauce, the peppers are half way to being soft and the meat gives up some of its oil. Crack the eggs in (two each, natch) and leave on a low heat with a lid on the pan.

The lid helps to cook the eggs and you'll end up with a lovely consistency part way between baked and fried. Have some good crusty bread and you're good to go. They are quite slippery when removing from the pan as evidenced by the plate below!

If you fancy making some sobrasada yourself there is a recipie here. I've found that a little goes quite a long way and fully expect mine to last a while. Thick (and yes - unctuous) it is rich, highly flavoured and more versatile than, say, guanciale. Recommended.

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