Zorza Con Huevos Fritos
This recipe is for marinated pork topped with a fried egg for texture. It marinates for a couple of hours in a mix of paprika and garlic. The recipe originates from Galicia, Spain, and is used in many restaurants there.
You start by thawing the chicken and marinating it in paprika, garlic, and a little bit of water. Let that marinate overnight and take it out when you're reading to cook the chicken. Then, you fry up the pork in a skillet until it's browned. Once the pork was done, I put it in the oven to keep warm while I made the eggs.
To make the fried eggs, I did two per person, so eight eggs for my whole family. I sprayed a pan with butter spray and fried the eggs. I kept them on the heat until the yolks were mostly done, but still a little runny. After everything was ready, I put the pork on a plate and placed the egg on top, and served it with a side of roasted vegetables.
Here's the recipe so you can make it yourself!
In a bowl, mix the meat with the sweet and hot paprika, salt, garlic, and broth. Cover and refrigerate overnight. Heat the oil in a skillet, add the meat mixture, and sauté, breaking up the meat as it cooks, until lightly browned.
Once the meat is done, fry the eggs--to taste, or better still, in the Spanish style. Divide the meat onto dinner plates, and place the fried eggs over the meat and serve right away.
How do you like your eggs cooked? Tell me in the comments!
You start by thawing the chicken and marinating it in paprika, garlic, and a little bit of water. Let that marinate overnight and take it out when you're reading to cook the chicken. Then, you fry up the pork in a skillet until it's browned. Once the pork was done, I put it in the oven to keep warm while I made the eggs.
To make the fried eggs, I did two per person, so eight eggs for my whole family. I sprayed a pan with butter spray and fried the eggs. I kept them on the heat until the yolks were mostly done, but still a little runny. After everything was ready, I put the pork on a plate and placed the egg on top, and served it with a side of roasted vegetables.
Here's the recipe so you can make it yourself!
1 pound lean ground pork 1/4 cup chicken broth or water
4 teaspoons imported sweet 1 tablespoon olive oil
paprika 4-8 eggs
1/2 teaspoon hot paprika 1/2 teaspoon salt
8 large cloves garlic, minced
In a bowl, mix the meat with the sweet and hot paprika, salt, garlic, and broth. Cover and refrigerate overnight. Heat the oil in a skillet, add the meat mixture, and sauté, breaking up the meat as it cooks, until lightly browned.
Once the meat is done, fry the eggs--to taste, or better still, in the Spanish style. Divide the meat onto dinner plates, and place the fried eggs over the meat and serve right away.
How do you like your eggs cooked? Tell me in the comments!
Casas, Penelope. New York: Knopf Doubleday Group, 1996. Print.
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