- 2 peppers (color of your choice)
- 1/2 chorizo
- 1 shallot
- small handful of fresh basil leaves
- 4 eggs, not too big
- 6 tablespoons crème fraîche
- 1/2 teaspoon paprika powder
- 1/4th teaspoon coriander powder
- pinch ground cumin seeds
- pinch of chili powder (depending how spicy you’d like your sauce)
- pepper and salt to taste
- olive oil
Kitchen equipment needed
- oven tray lined with parchment paper
- cutting board & chef’s knife
- small skillet
- small bowl
Preparation — 15 minutes
Pre-heat the oven to 200 degrees Celsius or 390 degrees Fahrenheit and line an oven tray with parchment paper. Divide the peppers into halves and remove the seeds, but keep the stems attached.
Remove the skin of the chorizo if needed and divide into small cubes. Peel the shallot and chop into thin (half) rings.
Drizzle the peppers with olive oil, pepper and salt and roast them in the oven for about 10 to 15 minutes, until they’ve become a bit softer.
Finishing the chorizo and egg stuffed peppers — 15 minutes
Meanwhile create an easy sauce by combining crème fraîche and the spices. Cook the chorizo pieces a few minutes in a skillet, there’s no need to add any extra butter or oil. Add the shallot shortly and then divide the mixture over the halved peppers.
Add 1 or 2 basil leaves over the chorizo and divide a small spoonful of the sauce on top. Add an egg per half pepper and bake in the oven for another 5 minutes. Time depends how you’d like your egg. Season the egg with pepper and salt and maybe a bit of extra basil and sauce. Enjoy!