Vegetable Stew with Chorizo and Poached Eggs

Will you try to make this Vegetable stew with chorizo and poached eggs by Chef Carla Medeiros? A simple recipe with a delicious result, with wine pairing suggested by Outwine. Did you make it already? Share with us how the outcome was!


INGREDIENTS

1 Tin of butter beans
1 Onion
4 eggs
2 Garlic cloves
200ml Passata
Chorizo Slices
1 Courgette
200g Butternut Squash
White Wine
Olive Oil
1 bay leaf
Cumin
Coriander

INSTRUCTIONS

1. Slice the onion and garlic. Brown in olive oil with the bay leaf and slices of chorizo.
2. Add the passata and bring to a gentle simmer. Add a little white wine and a splash of water. Season with salt, pepper and a little cumin.
3. Chop the butternut squash and courgette into cubes and add to the pan. Cook until soft.
4. Finally, add the butter beans and warm through for a few minutes.
5. When the broth thickens, check the seasoning, sprinkle with coriander and pour in the eggs (in the stew) one by one in order to poach.