Chorizo and Leek Cassoulet with Poached Eggs
Eating from a pre-prepared lunchbox never sat well with me as a child. I couldn’t seem to trust that the food going in would be the food coming out, and often it wasn’t. It is no surprise then that I find myself cooking the majority of my lunches.This recipe replaces the deep-dish with a skillet, allowing you to crack an egg into the mix and eat straight out of the pan. For near instant gratification, make the cassoulet the night before and just bang it into a pan with the eggs when the lunch bell rings. There is nothing better than a warm lunch during the height of winter and this recipe is both simple to make and tasty, so leave the soggy sandwich at home.
Serves 2 Jordans
- 1 bunch mixed fresh rosemary, thyme and sage
- 1 clove garlic, chopped
- ½ large carrot, peeled and grated
- 1 x tin borlotti beans
- 1 red onion, peeled and roughly chopped
- ½ leek, coarsely chopped
- 1 large bay leaf
- ½ bottle red wine
- 2 tins organic whole tomatoes
- 1 tbsp. tomato paste
- 3 tsp olive oil
- sea salt
- freshly ground black pepper
- 2 rashers thick streaky bacon
- 4 small chorizo sausage.
- Two free range eggs
- 1. On medium heat in a 12-inch skillet, warm the oil and gently crisp the bacon and chorizo.
- 2. Add the garlic and onions and sauté until they begin to brown. Add the bunched herbs and red wine and allow this to reduce.
- 3. Pour in the tomatoes and break with a wooden spoon. Add tomato paste, beans, carrot, leek and bay leaves. Simmer on a low heat for 15-20 minutes until the sauce thickens.
- 4. Remove the herbs and season with salt and pepper.
- 5. Make two pockets in the mixture and break eggs into them. Cover the skillet for another 5 minutes or until the egg whites are firm.
- 6. As an optional extra lightly cover bread pieces in olive oil and toast. Place around the pan or use as a utensil.