Hello, fellow food enthusiasts!
Today, I’m bringing a touch of Spanish flair to your kitchen with a delectable dish that’s perfect for brunch: Chorizo and Manchego Stuffed Peppers with a Poached Egg. This recipe combines the smoky, savory flavors of chorizo with the creamy richness of Manchego cheese, all nestled inside sweet bell peppers and topped with a perfectly poached egg. Trust me, your taste buds are in for a treat!
As someone who loves getting creative in the kitchen, I find stuffed peppers to be a versatile canvas. They can be hearty and comforting while still boasting vibrant colors and fresh ingredients, making them a feast for both the eyes and the palate. This particular recipe was inspired by a holiday my wife and I took to Spain. The flavors and aromas from that trip stuck with me, and I wanted to create something that brings a bit of that sunny spirit back home.
Now, let’s talk about the star ingredients:
– **Chorizo:** This Spanish sausage adds a wonderful smokiness and just the right amount of spice. It’s truly the heart of this dish.
– **Manchego Cheese:** With its nutty and slightly tangy flavor, Manchego melts beautifully and complements the chorizo perfectly.
– **Bell Peppers:** These vibrant vessels not only add a pop of color but also provide a natural sweetness that balances the savory filling.
– **Poached Egg:** The crowning glory. When you cut into the egg, the yolk runs over the filling, creating an irresistible sauce.
Here’s how you can bring this dish to life. Start by preheating your oven and preparing the bell peppers. The stuffing comes together quickly, as you sauté onions, garlic, and chorizo until they’re aromatic and golden. Stir in the cheese and pack the mixture into the peppers. After baking them to tender perfection, a poached egg tops each one — adding that touch of elegance and lusciousness.
Every bite of this dish reminds me of leisurely weekend brunches, the kind where you can relax and truly savor the flavors and the company. It’s a meal that feels indulgent yet is straightforward enough to whip up without any fuss. Whether you’re planning a cozy brunch for two or looking to impress your guests with a new favorite, Chorizo and Manchego Stuffed Peppers won’t disappoint.
So, tie on that apron, and let’s get cooking!
Until next time, happy cooking and enjoy every delicious moment.
Cheers,
Al
Ingredients
- 4 large bell peppers
- 200g chorizo, finely diced
- 150g Manchego cheese, grated
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley, chopped, for garnish
Method
- Preheat your oven to 180°C (350°F).
- Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
- In a large pan, heat the olive oil over medium heat.
- Add the chopped onion and cook for about 5 minutes until translucent.
- Add the garlic and cook for another 1-2 minutes until fragrant.
- Add the diced chorizo to the pan and cook for about 5-7 minutes until it begins to crisp.
- Stir in the smoked paprika, oregano, salt, and pepper.
- Remove the pan from heat and stir in the grated Manchego cheese until well combined.
- Stuff each bell pepper with the chorizo and cheese mixture, pressing down gently to pack it in.
- Place the stuffed peppers upright in a baking dish. Cover with aluminum foil.
- Bake in the preheated oven for 25-30 minutes until the peppers are tender.
- In the last 5 minutes of baking, bring a pot of water to a gentle simmer.
- Poach the eggs by cracking them individually into small bowls and gently sliding them into the simmering water. Cook for about 3-4 minutes until the whites are set but the yolks are still runny.
- Remove the stuffed peppers from the oven and carefully place a poached egg on top of each pepper.
- Garnish with chopped fresh parsley and serve immediately.
