Originally published at: http://2ketodudes.mytimpani.co.uk/recipe/tomato-glazed-chorizo-with-egg/
For this recipe we’re going to use Spanish Chorizo sausage. Chorizo often come smoke dried and hard which is a little more difficult to work with – you might have to marinate them in a little stock before cooking them. The ones I am using are freshly smoked by a local charcutière in Canberra (Pialago estate)
Traditionally this recipe would use a sweet red wine, and the sausage would be marinated in that overnight, but I decided to take a short cut and use smoked tomato sauce instead – and I think it worked out better and lower carb in the end.
The final dish is a little bit theatrical as it uses a poached egg that sauces the dish at the table.
Per serving:
275 kCal
24g fat
3g carbohydrate
12g protein