Pepper, Chorizo Cebo de Campo and poached egg piperade
Cut all the vegetables.
Cut half of the chorizo into slices and the other into small cubes.
Fill a saucepan with water, add 15cl of vinegar and bring it to the boil, stirring occasionally with a whisk.
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.
Add the tomato parcel, the chorizo cubes and cook on a low heat for 20min.
Add the basil, mix and set aside in the fridge for 2 hours.
Break your egg into a bowl and put it into the simmering water.
Fold the white around the yolk with a spoon and cook for 2 minutes.
Remove the egg with a skimmer, plunge it into iced water for 5 minutes and repeat the operation for the remaining eggs.
Put a portion of piperade on a plate and accompany it with a poached egg.