A delicious, simple, warming dish that, once you try it, you will never look back on! Chef Nick brings you a new simplified Spanish recipe: Spanish egg soup.
INGREDIENTS
Garlic
Shallots
Salt
Sweet paprika
Lemon
Beer (or white wine)
Black pepper
Chicken stock
2 eggs
Fresh parsley
To serve:
Bread
METHOD
- Peel and thinly slice a couple of pieces of garlic and the shallots.
- Heat a pan over medium heat and add the shallots and garlic. Add a pinch of salt and cook, stirring, until golden.
- Add a teaspoon of sweet paprika, a squeeze of lemon juice, a splash of beer (or white wine), salt, and black pepper. Let it boil down until almost nothing remains and it looks like a syrup.
- Add the chicken stock, increase the heat, and bring to the boil.
- Stir and check the seasoning.
- Once boiling, move the liquid around and reduce the heat slightly so it is gently bubbling.
- Swirl the stock and crack in the two eggs. Stir gently and lightly push the stock over the top of the poaching eggs. Do not let the liquid boil too aggressively.
- Remove the eggs and ladle the stock into bowls. Place the eggs on top.
- Finish with parsley, pepper, and salt.
- Serve with bread.
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