01 Jun Poché eggs with Chistorra and sweet Paprika





  1. The pasta is cooked following the manufacturer’s instructions.
  2. The chistorra is cut into slices and passed through the pan
  3. (without oil), while is cooked, release the excess fat.
  4. Poché eggs are made using the technique explained here.
  5. The dish is mounted a way that you see, first the paste over a splash of pesto sauce, crowning the Poché egg and around the slices of chistorra.
  6. Sprinkle lightly with sweet paprika Olmeda Orígenes.
  7. It is a very attractive dish colorful and wonderful especially in the eyes of the children, I can guarantee those because my niece almost ate the plate.


By Isabel of “La cocina de Frabisa”[/vc_column_text]