Black pasta with Fresh Chorizo and poached egg, simple recipes, cold meats from La Rioja

Black pasta with Barbecue Chorizo and poached egg

• Barbecue Chorizo • Gluten Free • Winter • At home
45 Min / Easy

A dish which brings together tradition and modernity. Easy but worthy of the best palates.


(For 4 people)
  • 350 grams of black pasta
  • 4 pieces of Barbecue Chorizo
  • 2 scallions
  • 150 grams of grated parmesan cheese
  • 4 eggs
  • Salt
  • Black pepper
  • Virgin olive oil
45 Min


Place an ample amount of water into a saucepan and bring it to the boil, then add the pasta and salt. In the same water, whilst the pasta cooks, which will take a maximum of 7 to 10 minutes, blanch the chorizo which has been cut into small pieces.

Cook the onion in a saucepan with a dash of virgin olive oil; once it has taken on a toasted colour remove the chorizo from the pasta water and add it.
Fry everything together for a few minutes.

Add the pasta to the saucepan. Stir and season with the parmesan cheese and pepper.

Place one poached egg per person on top of the pasta (wrap it in cling film and poach for 4 minutes adding a dash of oil so that it doesn’t stick to the film).

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