11 Dec Chorizo Smash

A recipe version inspired by Dachshund Coffee’s (can’t wait to visit) Spanish Dog in the Sydney Morning Herald.

Ingredients

1 Chorizo sausage sliced or pepperoni for extra heat (or if it’s 7.00am in the morning and that’s all you have in the fridge!)

1 tin of chickpeas
2 teaspoons of cumin
2 teaspoons of ground coriander
1 teaspoon of turmeric
pinch of sweet paprika
1 cobb of corn
1 tomato or a handful of cherry tomatoes diced
1 small red onion diced
1 avocado, sliced and diced
1 medium size tin of sweet corn
3 slices of bacon diced and rind removed
Olive oil
4 poached eggs

Method

1. Empty a tin of chick peas into a colander and rinse, place in a roasting dish with olive oil and spices, and a cob of corn. Combine well, roast for approx. 20 mins on around 160 degrees.
2. When chickpeas are 5 mins or so from done, in a frypan cook chorizo, bacon and red onion.
3. Put a medium size saucepan half full of water and a dash of white vinegar on to boil (this is to poach eggs in).
4. Add in tomato, tin of corn and avocado to the chorizo and red onion to frypan
5. Break two eggs at a time into saucepan of boiling water, cook for 2-3 mins ( for runny) depending on how you like your yolks. Remove with slotted spoon and place on a bread plate covered with paper towel to drain.
6. Take roasted chickpeas from oven and add to frypan, cut off corn kernels and them to the frypan also.
7. Give chorizo smash ingredients a good mix through.
8. Serve the Chorizo smash onto four** plates and put a poached egg on top of each.

PS – If you’re like me your poached egg will have a gloriously liquid centre, that you will cut open and watch the rich orange yellow yoke cascade down onto your Chorizo Smash.

PPS **Originally I shared the smash between myself and M and we had two poached eggs each and a slice of wholegrain toast. It was too much food. I’d recommend one egg and dividing mixture amongst four or reducing quantity of ingredients.

PPPS However to enjoy the master creators, I thoroughly recommend trying the original Spanish Dog at the Daschund Café, Gladsville Rd, Hunters Hill as published in the Sydney Morning Herald’s Good Food pages.

This is my first attempted at creating a recipe, did it work for you? How could I make it better? Love to hear from you.

Nicky Way writes and blogs for business and publications. She shares her passion for discovery and connecting here on her blog nickywaywrites and with businesses who need a little social media know how.

Wanna be novel writer, yoga instructor and student, Nicky is outnumbered by three men and a dog named Goliath not far from Wollongong in the Northern Illawarra.

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