Tomato sauce with chorizo
To the observant viewer, the tomatada looks very similar to a shakshuka. The difference between the dishes lies mainly in the spices. A shakshuka contains cumin, paprika, and cayenne pepper, among other things. In a tomatada, the flavor is primarily characterized by Provençal herbs and chorizo.
Ingredients · Servings 4 people
- 1 ui
- 2 tablespoons extra virgin olive oil
- 2 cloves of garlic
- 1 aubergine
- 200g chorizo
- 2 tsp smoked paprika powder
- 1 tbsp Provençal herbs
- 125 g Kalamata olives
- 5 trostomaten
- 1 can of diced tomatoes
- 2 tbsp white wine vinegar
- 4 eggs
- 5 g parsley leaves
- 1 toasted baguette
- 2 tablespoons olive oil
- 1 clove of garlic
- snack pan
Method · 40 min
- Chop the onion. Heat the olive oil in a covered sauté pan and sauté the onion over low heat.
- Meanwhile, finely chop 1 clove of garlic and fry it along with the other ingredients. Cut the aubergine into cubes of approx. 2 cm and add them.
- Cut the chorizo in half, halve it lengthwise, and cut into crescent shapes. Add the chorizo, paprika powder, and Provençal herbs and fry along with it.
- Chop the olives coarsely. Remove the pits, if desired, and add them to the pan.
- If necessary, remove the pits from the Kalamata olives by giving them a tap with the flat side of your knife. Chop the olives coarsely and add them to the pan.
- Cut the tomatoes into cubes of approximately 2 cm and add them to the pan along with the canned diced tomatoes. Mix well and simmer for 5 minutes over low heat with the lid on the pan.
- Stir the white wine vinegar into the tomato sauce.
- Make 4 indentations in the sauce and break an egg into each indentation. Simmer the eggs with the lid on the pan for 8 minutes over low heat. Then remove the lid and turn off the heat. Season with salt and pepper.
- Finely chop the parsley. Sprinkle the tomatada with the parsley and serve with the garlic bread.
- Preheat the oven to 200 °C.
- Cut the baguette into diagonal slices. Spread them on a baking sheet lined with parchment paper and drizzle with olive oil. Bake in the oven for 10 minutes until crispy.
- Halve 1 clove of garlic and lightly rub the cut side over the bread.
