Poached eggs, piperade and txistorra
- 6 pers.
- 45 mins of preparation
- 60 cooking minutes
Ingredients
- 2 large onions
- 2.5 kg of tomatoes
- 800 g of Anglet sweet peppers
- 2 cloves of garlic
- 12 pimientos del piquillo
- Espelette chilli powder
- 2 txistorra (or 8 chipolatas)
- 8 eggs
- fleur de sel
- 2 cl of olive oil
Preparation
- Cut the onions and garlic and chop them.
- Boil the tomatoes for 8 to 10 seconds, peel them and cut them into large pieces. Remove the seeds from the chillies and cut them into 6 lengthways.
- Fry the onions, garlic and chillies for 3 minutes in the olive oil. Add the tomato pieces and season with salt and Espelette pepper. Leave to simmer for 45 minutes on a low heat. At the end of cooking, there should be very little liquid left.
- Open and seed the pimientos del piquillo, cut them into strips and mix them with the piperade. Adjust the seasoning.
- Remove the txistorra meat from the casing. Fry in a pan with a little duck fat or olive oil for 4 to 5 minutes until slightly crispy.
- Pour the piperade into an earthenware dish. Sprinkle with txistorra meat. Break the eggs on top. Season with a little fleur de sel and Espelette pepper. Drizzle with olive oil. Bake for 5 minutes in a preheated oven at 220°/th. 7-8. Remove from the oven and serve immediately.
Note: Txistorra is a red raw Spanish sausage from Aragon, the Basque Country and Navarre, made from minced pork or a mixture of minced pork and beef, pork belly or pork lard, and seasoned with garlic, salt and sweet red pepper powder.
To make it easier for you, you can buy the ready-made piperade on our website and follow the recipe in point 4!
Enjoy your meal!
