Hola!! Last night we had to use up the Broad Beans up from my Aunts land, she told me of her recipe of cooking these with Chorizo and then I remembered the tapas I ate here last Easter; it was this type of dish with the beans but they served it with quails eggs and it was probably the nicest tapas I have tasted. So I thought I would give this a go….
Onion x 1 sliced
Chorizo a third of a ring diced
3 Small Cloves or Garlic or 2 Large
5 Quails Eggs
Squeeze Lemon Juice
Drizzle of Honey
Salt & Pepper
Handful of Parsley
Lots of Extra Virgin Olive Oil
Small Knob of Butter
Once peeled put into a pan of salted water and blanch for approx 5-8 minutes until they are cooked with a bite to them. Set Aside…
In a frying pan fry the chorizo dry until browned, remove with a slotted spoon and set aside…
Add the onions and a little olive oil and on a medium heat softened but not browned add in the sliced garlic and the butter and continue cooking until all is soft and colour is a pale yellow…
Then add in lots of extra virgin olive oil enough to coat the beans and have a little liquid in the pan. Then drizzle over a little honey and sprinkle in the parsley (reserve a little of this for decoration at the end)
Stir through and taste, it may need more seasoning/lemon or honey to you taste.
In another frying pan fry your eggs, as these are very small they cook very quickly. We figured it was best to heat the oil then remove the pan from the heat crack in the eggs and cook them in the warm oil for few minutes. You do not want to over cook these the yoke is best runny.
Once cooked place on top of the bean mixture and sprinkle with parsley.
We ate this on its own but you should serve this with crusty bread…