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| Poached eggs with seared chorizi, sweet potatoes, and zucchini |
GRAB: 1 tablespoon olive oil, plus more as needed, 1
medium-sized sweet potato, cubed, 1 medium-sized zucchini, cubed, 1/3 cup
chopped Spanish chorizo, 2 bulbs garlic, crushed, 2 to 3 large prawns, Salt and
pepper, to taste, 2 teaspoons paprika, 2 spring’s thyme, 2 eggs, 1 tablespoon
sour cream, Microgreens and chopped parsley for garnish (optional), Toasted
garlic bread, to serve
MAKE 1- Heat olive oil in a frying pan. Fry sweet potatoes
for a minute or two, and then add zucchini chorizo, and garlic, Sauté until
sweet potatoes are cooked and zucchini cubes are caramelized. Set aside and
keep warm. 2-Season prawns with salt, pepper, and paprika. In a heavy-bottomed
saucepan, add enough olive oil to submerge the prawns. Heat until 165 F to 185
F rages. Discard oil and thyme: set aside prawns and keep warm. 3- Meanwhile,
shallow-poach the eggs in water. 4-transfer cooked chorizo and vegetables to a
serving dish. Add poached eggs and shrimp. Drizzle with sour cream and garnish
with microgreens and chopped parsley. Season with pepper and serve hot with
garlic bread on the side
