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Spanish Eggs
A delicious preparation of poached eggs in a Mediterranean sauce with peppers, tomatoes, olives and chorizo, inspired by Spanish cuisine. Served with rice, it is a complete and flavorful dish, ideal for lunch or dinner.
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Critical Success Points
- • Fully remove the chorizo casing to avoid bitterness.
- • Do not burn the garlic (only 30 seconds).
- • Cook the eggs over low heat and cover to achieve a runny yolk without undercooking the whites.
Safety Warnings
- • Hot oil can cause burns; handle with care.
- • Ensure the eggs reach at least 63 °C in the center to avoid any health risk.
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