- Food & Drink
My recent holiday to Spain ended the way all my holidays do, with me packing and repacking my suitcase, trying to work out what clothes and books I can leave behind in order to fit in all the food I’ve bought. Thanks to some judicious suitcase space sharing, I only had to ditch 1 pair of battered sandals and bounce on top of the case twice to get it close this time.
In exchange for the sandals I bought back 2 lengths of cured chorizo, a modest pack of jamón ibérico de bellota, 2 tubs of anchovy fillets in oil and vinegar, 3 types of dried pepper, vanilla pods that were just 40 cents each, Spanish saffron, turron filled biscuits and a bottle of Magno brandy de Jerez, which tastes like walnuts and chocolate. This is a mere sniff of the things I wanted to bring back, but finances and baggage allowances prevailed in the end.
Having snuck all these things across Europe, I now have to eek them out so my winter tastes of days by the pool and sunshine so hot it felt like knives. Well, apart from the jamón. I feasted on that like a medieval king who’s already ordered his coffin super-sized. The rest, however, is going to be eaten in pinches and slithers, starting with the chorizo.
I chose chorizo at random from the wall of cured sausage in the supermarket. The first pack I’ve opened is the nicer looking sausage and it’s made by the Bricio family in Tarancón to their grandmother Juliana’s recipe, according to their website. It’s a mild, sweet chorizo with plenty of chew and a few slithers of it scattered into a ramekin gives some meaty heft to creamy baked eggs.
Chorizo baked eggs
1/2 tsp butter
2 medium eggs
1 tbsp double cream
A pinch of paprika
1 thin slice of chorizo, sliced into slithers
Toast, for dipping
Preheat the oven to gas mark 4/180°C/fan oven 190°C. Grease a ramekin with the butter and crack in the eggs. Pour over the cream and season with salt, pepper and a pinch of paprika. Float the chorizo slithers on top of the eggs and cream and bake for 12–15 minutes for a wibbly centre in a ring of set egg (bake for 20–25 minutes if you like your eggs less pourable). Serve with buttered toast for dipping and scooping.