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SOBRASADA EGGS WITH ERMESENDA CHEESE AND CHICKPEAS

This shakshuka - style egg recipe with a meaty twist is perfect for any time of the day. Enjoy with crispy, warm focaccia!
READY IN

20 mins

COOKING TIME

13 mins

PREP TIME

7 mins

SERVES

Serves 2

ingredients

  • 2 tbsp olive oil
IN STOCK
  • 1 red onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 jar of Caprichos del Paladar Whole Tomatoes
IN STOCK
  • 75g Mallorquín Black Pig spicy sobrasada, torn into nuggets
IN STOCK
  • ½ jar Perelló chickpeas
IN STOCK
  • 4 eggs
  • 100g Ermesenda cheese, cubed
  • Sea salt and pepper (to taste)
  • Sweet smoked paprika (to taste)
OUT OF STOCK
  • To Serve
  • Fresh parsley
  • Focaccia

Method:

  1. Heat the olive oil in a non-stick skillet over a medium heat. Add the garlic and onion and sauté for 3 minutes.

  2. Add the peeled tomatoes and juice from the jar, crush the tomatoes with a wooden spoon, add half of the sobrasada, and simmer for 5 mins.

  3. Add the chickpeas and simmer for another 3 minutes.

  4. Turn the grill on to high.

  5. Use a spoon to make four small wells in the mixture and crack an egg in each. Top with the last nuggets of sobrasada and sprinkle over the Ermesenda cheese. Sprinkle the eggs with a little sea salt, black pepper, and smoked paprika.

  6. Place under a hot grill and cook until the egg whites are cooked (about 5 mins), and the cheese has melted.

Little serving tips:  Sprinkle with chopped parsley, and serve with warm focaccia.

ingredients

  • 2 tbsp olive oil
(each)
IN STOCK
  • 1 red onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 jar of Caprichos del Paladar Whole Tomatoes
IN STOCK
  • 75g Mallorquín Black Pig spicy sobrasada, torn into nuggets
IN STOCK
  • ½ jar Perelló chickpeas
IN STOCK
  • 4 eggs
  • 100g Ermesenda cheese, cubed
  • Sea salt and pepper (to taste)
  • Sweet smoked paprika (to taste)
OUT OF STOCK
  • To Serve
  • Fresh parsley
  • Focaccia

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