Padrón peppers, chorizo and poached eggs
This is a recipe you could easily have at lunch time or even as part of a brunch: padrón peppers, chorizo and poached eggs.
As some of you may know, I spent my childhood in the South of France. My dad used to have an allotment. He grew all kinds of peppers, padrón, being his favourite. I remember spending a lot of time with him, picking them. My mum used to make this at lunch time quite a lot. She didn’t actually use chorizo but anchovies instead. I didn’t have any in my cupboard, so went for chorizo and it tasted great. It’s super easy to do. So what’s not to like?
Padrón peppers (about 4 to 6 per person)
Chorizo ( you don’t need a lot, about 50 g or so cut into cubes)
1 or 2 poached eggs per person
Your favourite slice of bread
A non stick pan
One tbsp of olive oil
Start by poaching your eggs. While they are poaching, in a pan, fry the padrón peppers until they become soft and a bit char on top. Then, add your chorizo and lightly fry for a minute or so.
For this recipe I like to use either a piece of sourdough or a chunky piece of multi-seed loaf that I toast.
I don’t butter my toast, that’s just me but please feel free to do so. Place your padrón peppers on top first then the poached eggs and the pieces of chorizo.
P.S: you can replace the chorizo with cottage cheese or even a beautiful goat cheese, if you are vegetarian. Also, if you don’t have padrón, you can use normal peppers sliced in quarters.