Spanish Eggs and Ham
Spanish Eggs and Ham is a Spanish-inspired twist on eggs and ham.
This post is sponsored by McCormick.
Do you ever get stuck in a rut with your menu? I know I do. Trying new recipes is fun, but it isn’t always conducive to my schedule. Sometimes I need a little nudging.
McCormick recently contacted me about a recipe challenge, Go 4 Gourmet Fall into Flavor. They sent me a box containing 4 ingredients along with a challenge to incorporate those ingredients, with any additional ingredients I’d like to use, to create an original recipe. The Go 4 Gourmet Fall into Flavor challenge is open to everyone! There are some very cool prizes to be won. Be sure to pop over there to see what it’s all about.
My 4 ingredients: Smoked Paprika, Chorizo, Chicken Stock, and Brussels Sprouts
Hmmmm … what to do? What a perfect combination of flavors for fall. Especially chorizo!
If you’ve never used chorizo, it’s a spanish version of smoked sausage, and so full of flavor! Chorizo is typically available in two forms. One is usually referred to as “cooking chorizo,” the other as chorizo. Cooking chorizo is refrigerated, and is in a casing, usually made of paper or plastic which is to be removed before the cooking process. It’s basically like cooking with a ground sausage, and is perfect with, say … scrambled eggs. The other version of chorizo is a dried/cured meat that can be sliced and eaten at room temperature or added to cooked dishes. That is the kind I used in the recipe I’m sharing with you today, but the “cooking chorizo” can easily be used, and I think may be the better choice for this recipe.
When I saw the ingredients in the box that McCormick sent, for some reason I immediately thought of breakfast, then I thought eggs and ham—a spanish-inspired version of eggs and ham. So Spanish Eggs and Ham it is!
I began by making a hash of sorts by slicing the chorizo, an onion and Brussels sprouts. I sliced the Brussels sprouts in half, then cut them thinly from top to bottom to create thin pieces to cook evenly with the sliced onions. McCormick’s Smoked Paprika was added, along with a splash of chicken broth. Oh what an aroma! Such appetizing fragrances on a cold morning too.
All was topped with a simple poached egg, and a dusting of more McCormick’s Smoked Paprika. This Spanish Eggs and Ham is a hearty dish to start your day, with just the right amount of spice to get you going. I think it would also make a great dinner served with a light salad.
It was fun taking on the Go 4 Gourmet Fall into Flavor challenge. I can’t wait to see what others have created. Again, you can join in on the fun too. Check out the McCormick Go 4 Gourmet contest and enter to win some really cool prizes.
- 8 ounces, weight chorizo
- 1 large onion
- 8 ounces Brussels sprouts (about 12 sprouts)
- ½ teaspoon McCormick Gourmet Smoked Paprika
- 4 ounces, fluid chicken broth
- 4 poached eggs
- salt and pepper to taste
- Begin by slicing chorizo, onions, and Brussels sprouts.
- In a large skillet over medium heat, add the sliced chorizo and cook, stirring occasionally, for about two minutes to render fat.
- Add sliced onion to pan, sauté chorizo and onion over medium-medium low for about 5 to 7 minutes, stirring occasionally.
- Add in sliced brussels sprouts and smoked paprika, sauté for about two more minutes.
- Stir in chicken broth, scrape edges of pan down, combing all together. Cook for about two minutes.
- Salt and pepper to taste.
- Portion out, and top with a poached egg.
(This post is sponsored by McCormick.)