Tomato and chorizo acorda

Method

1. Heat the oil in a saucepan and fry the onion and garlic for a few minutes until softened. Stir in the drained tomatoes, oregano, bay leaves, parsley and stock. Simmer for 15 minutes.

2. While the tomatoes are simmering, chop the chorizo into small pieces and cut the belly pork into lardons (small cubes). In a dry frying pan, fry them both until they go slightly caramelised and crispy, moving them around in the pan occasionally. Drain on kitchen paper and set aside.

3. Cut the crust off the loaf and tear the bread into small ragged cubes. Distribute the bread between serving bowls. Stir the meat and basil into the broth and season to taste. Pour this over the bread, and serve each bowlful scattered with some cheese and topped with a poached egg, if you like.

Comments                        add a comment

I cooked it last night for my partner, he gave me 9 out of ten. I give it ten out of ten, tho it was the first time I cooked it.

My Portuguese boyfriend loved this and it can be adapted to what you've got in the cupboard. A quick wholesome supper!

Ingredients

3 tbsp Olive oil
1 onion, sliced
6 garlic cloves
2x400g tinned tomatoes, drained
1 tsp dried oregano
2 Bay leaves
3 tbsp chopped flat-leaf parsley
1.5 litres vegetable or chicken stock
250g Chorizo
250g pork belly, excess rind and fat trimmed off
1 big loaf French bread
2 tbsp chopped Basil

To serve

pecorino or Parmesan
poached eggs, optional

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Special offers on wine
Great discounts on cookware
Afternoon tea, curry cookery courses and more!