00:00Hi, I'm with Crock-Pot and I'm about to teach you how to make eggs poached in tomato chorizo sauce.
00:05Right away we're going to start with pressing simmer.
00:09And then start.
00:11And I'm going to slice up this chorizo.
00:14You can use a hard or soft chorizo.
00:17If you're using soft you can just empty out the casings and just use it like a mince.
00:25But this is a drier kind so we're going to just dice it.
00:29Straight into the pan.
00:31So I'm going to quickly chop up my onion.
00:33I want that chorizo to have a bit of colour before I pop my onion in.
00:36So I'm just going to chop up my sage in the meantime.
00:39The thing about a Crock-Pot is a lot of people sort of affiliate it with wintery kind of heavy
00:45dishes.
00:46But it's not the case.
00:47You can do so many things with it.
00:48You can steam rice in it.
00:49You can make yogurt.
00:50You can make dessert.
00:52And now we're making breakfast.
00:55And I just love that it all happens in the one pot.
00:58So no washing up after brekkie.
01:00And I reckon that's good now.
01:01I can pop the onions in.
01:03So I'll let that cook until the onions soften.
01:05And while that's happening I'm going to cut up my capsicum.
01:09Just a small sort of one centimeter dice.
01:11If you like it chunky you can cut it chunky.
01:14And in that goes.
01:15Everything's nicely sautéed now.
01:17So I'm going to add the tomatoes.
01:20Crushed tomatoes or chopped is fine.
01:22Some tomato paste.
01:24Just to boost that tomato flavour.
01:27And then some kidney beans.
01:29Some cannellini or butter beans.
01:31Give that a little bit of a stir just to combine everything.
01:35And then pop the glass lid on.
01:37So no pressure.
01:38And let that come to a simmer.
01:40Okay what you want to do is you want to make a little hole with your wooden spoon.
01:45And then pour your egg into it.
01:47So it's got a little nest to go into.
01:49Otherwise it kind of goes everywhere.
01:51And then I'm going to pop the glass lid back on.
01:54So we can keep a close watch.
01:55For a runny egg it's usually about 6 minutes.
01:58And for a more well done egg I'd go 7 or 8.
02:01Okay this looks about right.
02:02So now I can pop my egg into my little pot.
02:08You have to be a little bit delicate.
02:09The way you scoop the egg up.
02:11Because you don't want to pop that beautifully poached yolk.
02:19Perfection.
02:22A little bit of parsley to finish.
02:24With some toasted sourdough.
02:25And that's my eggs poached in tomato chorizo sauce.
02:28With all the other flavors.
02:32Which to the 1mentElise.
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