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Pepper, chorizo and poached egg piperade


Pepper, chorizo and poached egg piperade

Ingredients for 6 people

  • 200g chorizo
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 1 clove of garlic
  • 1 onion
  • 6 eggs
  • 100g tomato coulis
  • olive oil
  • salt, pepper, fresh basil
  • 15cl white vinegar
  • Rocket (for the dressing)


  1. Cut all the vegetables
  2. Cut half of the chorizo into slices and the other into small cubes
  3. Fill a saucepan with water, add 15cl of vinegar and bring it to the boil, stirring occasionally with a whisk
  4. In a very hot pan, put a drizzle of olive oil. Add your peppers, the onion and a little salt. Cook on a high heat for 5 minutes.
  5. Add the tomato parcel, the chorizo cubes and cook on a low heat for 20min
  6. Add the basil, mix and set aside in the fridge for 2 hours
  7. Break your egg into a bowl and put it into the simmering water
  8. Fold the white around the yolk with a spoon and cook for 2 minutes
  9. Remove the egg with a skimmer, plunge it into iced water for 5 minutes and repeat the operation for the remaining eggs
  10. Put a portion of piperade on a plate and accompany it with a poached egg

Discover the video step by step of this recipe of piperade of pepper with chorizo, accompanied by its poached egg on our youtube channel


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