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Poached Egg in Chorizo Tomato Sauce
Servings 2
Total Time: 10 minutes
Cook Time: 10 minutes
Ingredients
- 1/2 pound(s) chorizo cut into dice
- 1 tablespoon(s) ghee
- 11/2 cup(s) tomato puree
- 2 cup(s) parsley, fresh chopped
- 1/8 teaspoon(s) black pepper to taste
- 2 large egg(s)
- 1/2 medium avocado(s) diced
Instructions
- Heat a skillet over medium heat and add the ghee and diced chorizo, cook, turning regularly for 5 minutes or until golden brown. Add the tomato puree and parsley to the skillet, allow to simmer for 5-6 minutes or until the tomato sauce has reduced. Season with pepper.
- Place the eggs into a poaching cup/pod. Fill a saucepan roughly 1.5 inches deep with water, bring to simmering point then add the eggs. Cook for 3-4 minutes or until cooked to your liking.
- Serve the chorizo in tomato sauce on a plate, topped with a poached egg and diced avocado.
This recipe inspired in part or in whole from here