Vegetarian Spanish Breakfast Tapas – A Mouthwatering Cinematic Experience

Allergens

Eggs, Olives (anchovies)

Ingredients

• 4 large eggs
• 1/2 cup marinated artichokes, drained and chopped
• 1/2 cup manchego cheese, grated
• 1/2 cup chorizo, diced (vegetarian)
• 1/2 cup roasted red peppers, sliced
• 1/4 cup green olives, pitted
• 1/4 cup capers, rinsed and drained
• 1/4 cup extra virgin olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish
• Slices of crusty bread, toasted

Instructions

1. In a small saucepan over medium heat, cook the eggs until set but still slightly runny. Remove from heat and let cool.
2. While the eggs are cooling, heat a large non stick skillet over medium heat. Add the chorizo and cook until browned, about 5 minutes. Stir in the artichokes, roasted red peppers, and capers. Cook for another 3 4 minutes, or until heated through.
3. Remove the skillet from heat and gently fold in the manchego cheese, mixing well. Season with salt and pepper to taste.
4. Divide the chorizo and vegetable mixture onto two plates, placing a cooked egg on top of each. Drizzle with extra virgin olive oil and garnish with fresh parsley. Serve immediately with slices of crusty bread.

Chef’s Insight

The combination of flavors and textures in this recipe creates a truly memorable Spanish breakfast tapas experience that will leave your guests impressed.

Notes

This recipe is best enjoyed freshly prepared for the ultimate cinematic experience.