AlleC Bistro, operated by the Allegheny Intermediate Unit, opened this week as a springboard to full-time employment for special needs
Fried eggs with chorizo
It's been hot enough out there lately to fry a you-know-what on the sidewalk. But that's not why I chose this one-pan egg dish out of the super-tempting, beautifully photographed "Le Pain Quotidien Cookbook." The recipe looked so easy (and yummy), I just knew I had to try it. The fact it includes spicy chorizo only added to its appeal. If you're also an egg enthusiast, you'll want to try it, too.
It's a great option if you're looking for a light lunch or supper. Or try it for Sunday brunch.
1 tablespoon extra-virgin olive oil
2 tablespoons thinly sliced scallions
1/2 garlic clove, sliced
1/2 teaspoon smoked chili powder
5 slices chorizo sausage, cut into thin strips
1 small green chile, seeded and finely sliced into 8 strips
1/2 teaspoon thyme leaves
Sea salt and black pepper
Heat olive oil in a large nonstick skillet or frying pan, add scallions, cover the pan and saute over medium heat for 3 to 4 minutes, until softened, then add the garlic, chili powder, chorizo, green chile and thyme. Cook for another 2 to 3 minutes to let chorizo release its oils and the garlic to brown.
Crack the eggs over the top and cook over medium-high heat for about 1 minute or until cooked to your liking. Add salt and pepper to taste.
-- "Le Pain Quotidien Cookbook" by Alain Coumont (Mitchell Beazley, June 2013, $29.99)