Poached Egg & Chorizo Rosti
This tasty little dish can be a great lunch time snack or served for a dinner. Easy and tasty!Ingredients
01.
Preheat oven to 180°C/356°F.
02.
Put the red peppers on a baking tray. Season with salt, pepper and olive oil. Roast for 40 minutes until charred and soft.
03.
Add the chorizo to a medium heated pan, with no oil, and fry until crispy and the fat is out.
04.
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.
05.
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.
06.
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.
07.
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.
08.
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.
