Name: Poached Egg & Chorizo Rosti
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 5 potatoes, Grated, and once grated, squeeze water out of the gratings; 10 tbsp chopped curly parsley; 6 eggs; 1 tbsp self raising flour; 200 g chorizo, sliced; 1 red onion, sliced; 3 red pepper, quartered; 75 g slivered almonds, toasted; 3 tbsp red wine vinegar; 1 tsp smoked paprika

1

Preheat oven to 180°C/356°F.

2

Put the red peppers on a baking tray. Season with salt, pepper and olive oil. Roast for 40 minutes until charred and soft.

3

Add the chorizo to a medium heated pan, with no oil, and fry until crispy and the fat is out.

4

Add your chorizo to a mixing bowl with your grated potatoes, 5 tbsp of parsley, 2 eggs, self-raising flour and the onion. Season with salt and pepper, and a drizzle of olive oil. Mix everything together.

5

Line a baking tray with a sheet of baking paper and divide your potato mix in to 4. On the baking tray, mold each quarter in to a rösti, and place the tray in the oven for 50 minutes until the röstis are golden and crispy.

6

Add your peppers to a blender, with your almonds, smoked paprika, 5 tbsp of parsley, red wine vinegar and 3 tablespoons of olive oil. Season with salt and pepper, and blend until you have a smooth sauce.

7

Heat a pan of water. Once simmering, whisk the water to form a whirlpool. Once the spinning water has slowed down, add in your egg. Cook for 5 minutes, and then remove.

8

Take your röstis out the oven. To plate up, add 1 to a plate. Top with a generous dollop of the sauce, and then add your poached egg. Top with salt, pepper and olive oil.

Method