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Ingredients
Chorizo Cebo de Campo
200g chorizo
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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)
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Preparation
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.