This is a perfect winter warmer, and I enjoyed a similar dish in a Tapas Bar recently so thought I’d have a go at recreating it at home. A wonderful combination of smoked chorizo and rich black pudding that enriches a thick tomato sauce.
Soften a finely chopped shallot, and 2 chopped garlic cloves in olive oil in a medium hot frying pan, add 2 cooking chorizo cut into thick discs and fry for a couple of minutes to crisp up. Add a handful of coarsely cut black pudding and cook for a couple more minutes.
Stir in a small carton of chopped tomatoes, a pinch of fresh thyme leaves and a small pinch of dried chilli flakes, and season with a pinch of sea salt and fresh ground black pepper. Allow to simmer gently for 5 minutes until starting to thicken.
Place into a small ovenproof bowl, make a small depression in the centre and crack an egg into this and to with slithers of green chilli. Place into a preheated 200deg C oven (or medium hot WFO ) for 8-10 minutes until the egg is cooked (keep the yolk runny if you can).
I served mine with some olive oil and sea salt padron chillies and a cold beer.
Another brilliant photo ( and recipe) like you if I have a bit of black pudding knocking around I add it to some of my stews. It's spicy ness does add something! These would be fab for a BBQ or WFO winter party! And don't forget the chunks of fresh bread!!