YOUR SOLIN GENERATED RECIPE
Smoky Spanish Chorizo Orzo with Roasted Bell Peppers
Savor the robust flavors of smoky Spanish chicken chorizo perfectly paired with tender orzo, roasted red bell peppers, and a hint of caramelized onion and garlic. Topped with a delicately poached egg and an extra egg white for an added protein punch, this dish offers a beautifully balanced medley of textures and tastes that elevate a simple meal into an experience.
INGREDIENTS
3 oz Spanish Chicken Chorizo
1/3 cup cooked Orzo
1 medium Red Bell Pepper
1 tbsp Extra Virgin Olive Oil
1/4 cup chopped Yellow Onion
1 clove Garlic
1 Poached Egg
1 Egg White
PREPARATION
Preheat your broiler to prepare roasted bell peppers.
Cut the red bell pepper into strips, and toss with a drizzle of extra virgin olive oil and a pinch of salt.
Place the bell pepper strips on a baking sheet and roast under the broiler for 8-10 minutes until the edges begin to char slightly.
While the peppers roast, finely slice the Spanish chicken chorizo.
In a skillet over medium heat, add a small splash of olive oil and sauté the chopped yellow onion until translucent, then add minced garlic and cook for another minute.
Add the sliced chorizo to the skillet and gently crisp the edges, releasing its smoky flavors.
Stir in the cooked orzo, combining well with the chorizo and aromatics.
Fold in the roasted bell peppers, allowing the flavors to meld together.
In a separate small pot, poach the egg until the white is set but the yolk remains soft. Optionally, add an extra egg white into the poaching water for an additional protein boost.
Top the orzo mixture with the poached egg and extra egg white, then garnish with fresh herbs if desired. Serve immediately.