Huevos Horneados
Two eggs simmered in tomato sauce, chorizo, roasted piquillo peppers, miti crema cheese, salsa verde with grilled bread
Server Description
Think of this as a Spanish Shakshuka. Our version bakes the eggs with a spicy tomato sauce and Spanish chorizo. You're going to want every piece of bread to soak up the delicious sauce.
pronunciation
WHO WAY VOS - OR NAY AH DOS
runner description
Baked eggs with chorizo and piquillo peppers
Line up notes
allergies
Dairy
Egg
Gluten
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ingredients
- 2 whole eggs
- 1 oz sliced bilboa chorizo
- 1 oz slice piquillos
- 165g | 6 fl oz ladle Brava Sauce
- 25g | 3 "quarter-sized" dots Whipped Miti Crema
- 30g Salsa Verde Morunos
- less 1g Cracked Black Pepper, garnish at pass on eggs
- less 1g Maldon Sea Salt, garnish at pass on eggs
- 5g Extra Virgin Olive Oil, garnish at pass
sourcing
PREP recipe 1
PREP recipe 2
Bravas SaucePREP recipe 3
Whipped Miti CremaPREP recipe 4
Salsa Verde Morunoprocedure
- Set a gambas pan over medium heat.
- Saute the chorizo and the piquillo peppers in the hot gambas pan until warmed through. You will not need oil in the pan. Do not add any, the final dish will be too oily.
- Add a 6 oz ladle of brava sauce. Bring to a simmer, do not boil.
- Using a large spoon, create two (2) small "wells" in the sauce that slightly expose the bottom of the hot gambas pan.
- Gently crack an egg into each well. Take care not to break the yolk. And watch for egg shells!
- DO NOT CONTINUE IF YOU HAVE BROKEN THE YOLK. START OVER.
- Bring the sauce & eggs to a simmer for 1-2 minutes. You will start to see the whites setting on the bottom & edges of the pan.
- Cover the pan with a small stainless steel lid.
- Move to a hot 450-550 degree oven.
- Bake, keeping it covered for 4-5 minutes. The timing will depend on how hot your oven is, how many times you have to open the oven door, how many other items are cooking in the oven, etc.
- Bake eggs to just set and runny, between 5-7 minutes.
- While the eggs are baking in the oven, toast 2 pcs of filone to golden brown on the plancha with oil.
- DO NOT SERVE EGGS WITH COOKED THROUGH YOLKS UNLESS THE GUEST REQUESTS.
- Remove from the oven, top with 3 quarter-sized dots of whipped miti crema cheese & 3 tablespoons of salsa verde moruno.
- Set the hot pan on a trivet, set on a gambas board.
- Stack & set the toast at one end of the gambas board.
- At the pass, garnish with Maldon Sea Salt, cracked black pepper.
critical control points
- Do not overcook the eggs or serve broken yolks.
- Your eggs will continue to cook in the hot pan and sauce if they sit at the pass too long. Make sure this is run to the table immediately.
- Lightly sautée the chorizo to release the oils before adding your tomato sauce
PACKAGING
THIS CANNOT BE DELIVERED.
Plateware