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    Baked Duck Egg with Chorizo piquillo Peppers and New Seasons Asparagus

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    Baked Duck Egg with Chorizo piquillo Peppers and New Seasons Asparagus

    This tapa can easily be put together in advance then simply baked in the oven.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: serves 6 as a tapa


    • 6 English asparagus spears, trimmed and ends peeled
    • extra virgin olive oil
    • 3 piquillo peppers from a jar, drained and finely sliced
    • 120g spicy (picante) chorizo skinned and finely diced
    • 3 duck eggs


    1. Preheat the oven to 160˚C/gas 3. Bring a pan of salted water to the boil and cook the asparagus spears for 2 minutes. Remove from the boiling water and refresh in cold water to stop the cooking process. Cut each spear in half lengthwise and then in half across the middle.
    2. To assemble, grease 3 small, ovenproof dishes with some extra virgin olive oil. Divide the piquillo peppers, asparagus and chorizo equally between them, arranging the ingredients evenly so each forkful will contain a mix. Crack a duck egg into each dish and try to position the yolk centrally. Season well, then bake for 15–18 minutes or until the chorizo is cooked, the egg whites are set and the yolk is hot but still runny.

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