Brindisa Bellota 75% Iberico Ham Kit
100% Iberico Hand-Carved Ham
Cooking Chorizo
Freshly Sliced Charcuterie
Truffle Manchego
Galmesan Wedge
Beech Smoked Anchovies
Perello Manzanilla "Martini" Olives
Apple Cider Vinegar
Perello Chickpeas
Buy a Gift Card
Celebration Hamper
Sherry
Sparkling Cava for Christmas
Perello Olives
Navarrico Butter Beans
20 mins
13 mins
7 mins
Serves 2
ingredients
- 2 tbsp olive oil
IN STOCK - 1 red onion, finely chopped
- 2 cloves garlic, crushed
- 1 jar of Caprichos del Paladar Whole Tomatoes
IN STOCK - 75g Mallorquín Black Pig spicy sobrasada, torn into nuggets
IN STOCK - ½ jar Perelló chickpeas
IN STOCK - 4 eggs
- 100g Ermesenda cheese, cubed
- Sea salt and pepper (to taste)
- Sweet smoked paprika (to taste)
IN STOCK - To Serve
- Fresh parsley
- Focaccia
Method:
-
Heat the olive oil in a non-stick skillet over a medium heat. Add the garlic and onion and sauté for 3 minutes.
-
Add the peeled tomatoes and juice from the jar, crush the tomatoes with a wooden spoon, add half of the sobrasada, and simmer for 5 mins.
-
Add the chickpeas and simmer for another 3 minutes.
-
Turn the grill on to high.
-
Use a spoon to make four small wells in the mixture and crack an egg in each. Top with the last nuggets of sobrasada and sprinkle over the Ermesenda cheese. Sprinkle the eggs with a little sea salt, black pepper, and smoked paprika.
-
Place under a hot grill and cook until the egg whites are cooked (about 5 mins), and the cheese has melted.
Little serving tips: Sprinkle with chopped parsley, and serve with warm focaccia.
ingredients
- 2 tbsp olive oil
(each)
IN STOCK - 1 red onion, finely chopped
- 2 cloves garlic, crushed
- 1 jar of Caprichos del Paladar Whole Tomatoes
IN STOCK - 75g Mallorquín Black Pig spicy sobrasada, torn into nuggets
IN STOCK - ½ jar Perelló chickpeas
IN STOCK - 4 eggs
- 100g Ermesenda cheese, cubed
- Sea salt and pepper (to taste)
- Sweet smoked paprika (to taste)
IN STOCK - To Serve
- Fresh parsley
- Focaccia
