So, which lazy cooking recipe would be perfect for the relaxing lazy Sunday laid out above?
It involves eggs (oozy ones), chorizo, beans, tomato and corn!
Spanish Baked Eggs & Chorizo with Steamed Sweet Corn Recipe
Ingredients:
2 large Eggs (room temperature)
1 mid-sized Chorizo (sliced diagonally)
1 can (400g) of Diced Tomatoes
1 can (400g) of Cannellini Beans or Butter Beans (washed and drained)
1 French Shallot (diced)
2 Garlic Cloves (diced)
1/2 tsp of Smoked Paprika
1/4 tsp of Ground Cumin
1/4 tsp of Cayenne Pepper
1 tsp of Parsley Flakes
1 Tbsp of Ketchup
Salt & Pepper to taste
1 Tbsp of Olive Oil
2 Sweet Corns (washed and peeled)
Butter
Salt

Procedure:
Preheat your oven to 200°C (degrees Celsius).
In a pan, heat olive oil on medium heat and add in diced garlic and French shallots. Cook until fragrant but careful not to burn them.
Add diced tomatoes, cannellini/butter beans, chorizo slices, smoked paprika, ground cumin, cayenne pepper and ketchup. Cook for about 6-8 minutes till it reduces slightly.
(Note: I’m adding the chorizo slices now rather than later because I prefer them to be cooked through but you can always add them just before placing the dish in the oven)
Turn heat off and add in parsley flakes with salt and pepper to taste.
Transfer into individual cazuelas (terracotta dish) or baking dishes. Make a well in the middle and break an egg into each dish.
Place each dish into the oven and cook for 8-12 minutes depending on how you want the yolk (oozy or solid). It will take longer to cook if the eggs are straight from the fridge.
(Note: It’s best to keep an eye out on the yolk as different ovens and baking dishes/cazuelas (flat or tall) may vary in cooking time)
Place sweet corn in a steamer and steam for 10-15 minutes. It should change to a slightly darker yellow and looking “plump” when cooked.
Once the baked eggs are done, take them out of the oven carefully (it’s hot!) and sprinkle with a little more salt and pepper. Garnish with fresh chervil or parsley.
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Once the sweet corns are done, take them out of the steamer and brush all sides with butter. Do this while they are still hot and the butter should just melt through.
Season with salt.

The original blog post for this recipe is located here: 
http://msihua.com/2012/08/a-lazy-sunday-breakfast-recipe-spanish-baked-eggs-chorizo-with-steamed-sweet-corn/
Ms I-Hua & The Boy © 2007 - 15. All rights reserved. 
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Eating is so much more than satisfying a growling stomach for the Spanish. Food is savoured and enjoyed collectively with family and friends and many traditions have evolved over the years including the famous tapas (see last weeks blog).

There are a vast range of Spanish dishes and the thing they have in common is that they are simple, unpretentious and use beautifully seasoned ingredients.  Some traditional ingredients include olive oil, Spanish rice, Paprika, polenta, saffron, hams and chorizo. Chorizo has become very popular in recent years through the introduction of this ingredient in cooking shows etc.

There are literally thousands of recipes and flavours to experience and these have developed over time depending on geography, culture and climate. Some legendary recipes include Paella (rice), tortilla de patatas (potato omelettes), sangria, churros (deep fried doughnuts often served with a chocolate sauce), Jamon, Gazpacho and Serrano (cured hams).
¡Buen apetito!

The word Tapas is derived from the Spanish verb 'tapar' which means 'to cover'. According to legend, the tapas tradition began when, following a voyage along one of the longest routes in Andalusia, Castile's king, Alfonso X of Castile (or Alfonso the Wise) arrived at a restaurant where he was served a glass of wine with a slice of cheese over the top (some say it was ham or bread). Although the King knew that the slice was being used as a tapadera, a cover to protect the wine from bugs or dust, he ate it anyway, as did his entire court.

Tapas are a wide variety of snacks in Spanish cuisine. These little snacks may be cold, such as mixed olives and cheese, or hot such as fried squid. They originally were small plates of food that would be served to customers without charge when they ordered a drink.  

Tapas are not so much the kind of food, as a Spanish way of eating. They are of great culinary importance in Spain. This type of eating has become a form of national identification and cultural importance. Spanish cities are constantly competing to be known as one of the best places to have tapas and there are countless lists of best tapas bars by city available on the internet.
¡Vamos a tapear!

But this year we went to the beautiful city of Madrid and were wowed by the history and grandeur of this wonderful European city.  We were amazed at how ‘alive’ the city was and rather than small cobblestoned streets, there were wide, broad boulevards with lots of greenery and parks.  We also  couldn’t believe how late people (including small children) ate!!

The Royal Palace was larger than any I have seen in Russia (would you believe it) and we went into the oldest restaurant in the world which was founded in 1725.  The history of the place (Botin Restaurant) is amazing and its specialty is whole suckling pigs (I have a photo but didn’t want to offend anyone!!). 

​But what amazed me the most was all the shops with jambon – Jamón Ibérico is considered the finest ham in the world. 

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Every second shop was filled with this delicacy and priced accordingly.  Yes I did try a few varieties and it was best on fresh bread with butter (a bit like caviar!!)
I’ve only seen a little part of Spain and nothing of South America – I’d love to hear some of your stories…
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