Bacalao al ajoarriero – salt cod with peppers, tomato and egg
Flaked desalted cod cooked with garlic, onion, peppers and choricero pepper in a tomato sauce, finished with beaten eggs that set softly in the sauce. That's how many homes in Navarre, La Rioja and Aragon make it; some leave out the egg, others add potato. Eat it with bread.
- 52 minTime
- 44 minHands-on
- 4Portions
- 48 gprotein per portion
- 660kcal per portion
Ingredients for 4 portions
- 3Choricero peppers
- 6 tbspOlive oil
- 4 clovesGarlic, sliced
- 1Yellow onion, chopped
- 1Bell pepper, red, diced
- 1Italian green pepper, diced
- 400 gCrushed tomatoes
- 500 gDesalted cod, flaked
- 4Eggs, beaten
- to tasteSalt
On the side
- 8 slicesBread
Method
- Remove the stalks and seeds from the choricero peppers and soak them in hot water for 30 minutes.
- Meanwhile, heat the oil in a casserole and lightly brown the garlic. Add the onion and cook gently for 10 minutes.
- Add the red and green peppers and cook for 10 minutes more, until soft.
- Scrape the flesh out of the choricero peppers with a spoon and add it to the pot with the crushed tomatoes. Cook gently for 10 minutes, until the sauce has thickened.
- Fold in the flaked cod and cook gently for 5 minutes, stirring carefully.
- Pour in the beaten eggs and stir gently; turn off the heat as soon as they start to set, after 1–2 minutes, so it stays soft and creamy. Check the salt.
- Serve straight away, with bread.
