Chef Benny Doro

Details

• Prep Time:
  5 min
• Cook Time:
  20 min
• Ready Time:
  25 min

Ingredients

• one can of strained and rinsed chick peas
• 1/2 cup grated Manchego Cheese
• 1/2 cup grated chorizo sausage
• one shallot sliced
• one cup tomato puree
• 4-5 cloves of garlic minced
• dried chili flakes
• olive oil
• eggs one per person
• kosher salt and pepper

Directions

Start with a large skillet or paella pan as I have, it's important that the chick peas lay in one layer or so and not stacked up on each other.

Olive oil to coat the bottom of the pan, add the chick peas and shake the pan so they cover the bottom, scatter the shallots and garlic around and season with kosher salt and pepper. Now add the grated chorizo (this give even flavor to every bite) and tomato puree. Give the pan  shake so everything covers evenly and finish with the grated manchego cheese and a few pinched of chili flakes.

Into a 400 degree oven for about 20 min or until the moister has given away and the tomato is become one with the chick peas. To finish crack and egg on top (suggested one for each person) and back into the oven for a few min until you  see the egg whites fully cooked about 2 min.

Serve hot or at room temp, great with some crusty bread.

 

Enjoy,

 

Benny