Meals and Courses

  • 2 tablespoons olive oil
  • 2–3 garlic cloves, finely chopped
  • 125 g (4 oz) chorizo, diced
  • 6 tablespoons red wine
  • 1 litre (1¾ pints) beef stock (see page 12) or game stock
  • 2 teaspoons tomato purée
  • 1 teaspoon brown sugar
  • 4 eggs
  • salt and pepper
  • parsley, chopped, to garnish

Heat the oil in a saucepan, add the garlic and chorizo and fry gently for 3–4 minutes. Add the wine, stock, tomato purée and sugar, season with salt and pepper and simmer for 5 minutes.

Reduce the heat to a very gentle simmer then drop the eggs one at a time into the liquid, leaving space between them. Poach for 3–4 minutes until the whites are set and the yolks set to your liking.

Taste and adjust the seasoning if needed, then ladle an egg into the base of each serving bowl, cover with the soup and sprinkle with a little chopped parsley. Serve with diced croûtons (see page 15).

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