Shared recipe · Spanish
Spanish chipotle pork with baked eggs on bread
Serves 4 · 30 min cook
Hot-seared pork cutlets rest while a chipotle, vinegar and garlic adobo simmers with garlic cabbage, then eggs bake on toasted bread in the same pan until just set.
Ingredients
Spices
- 0.5 tspBlack pepper
- 1 tspDried oregano
- 1 tspGround cumin
- 1.5 tspSea salt
Sauce
- 2 tbspChipotle paste
- 3 clovesGarlic
- 2 tbspOlive oil
- 2 tbspRed wine vinegar
Starch
- 4 slicesCiabatta
Veg
- 1Onion
Protein
- 550 gOutdoor bred British pork cutlets
- 4large eggs
Dairy
- 220 gPsb & cabbage with garlic butter
Method
- 1Heat the oven to 200°C. Pat the pork cutlets dry and season both sides with 1 tsp of the sea salt.
- 2Heat 1 tbsp of the olive oil in a cast-iron skillet over high heat. Sear the cutlets for 3–4 minutes a side until deep golden, the juices run clear and the meat is no longer pink in the middle (about 70°C if you probe). Rest on a plate.
- 3Lower the heat to medium. Add the remaining 1 tbsp olive oil and the onion, sliced, and cook for 4 minutes until soft and lightly golden.
- 4Stir in the garlic, finely chopped, chipotle paste, ground cumin, dried oregano and the remaining 1/2 tsp sea salt. Fry for 1 minute until the paste smells sweet rather than raw.
- 5Add 1 tbsp of the red wine vinegar and 4 tbsp water. Bubble for 1 minute, then stir in the PSB and cabbage with garlic butter until hot and coated.
- 6Toast the ciabatta slices and press them into the sauce so they sit in one layer. Slice the rested pork across the grain and lay it over the bread.
- 7Crack in the large eggs, spacing them apart, and grind over the black pepper. Bake for 6–8 minutes until the whites are just set and the yolks are still soft.
- 8Taste the sauce and splash over the remaining 1 tbsp red wine vinegar if it wants more bite. Bring the skillet to the table and serve at once.