Equipment
* optional
Ingredients
Chorizo and Date Paste
- 100 g spanish cooking chorizo, casing removed, finely diced
- 60 g medjool dates, pitted and finely chopped
- 15 ml sherry vinegar
- 30 ml water
Poached Eggs
- 4 large eggs, cold
- 15 ml white vinegar
Serving
- 100 g sourdough bread, sliced thick
- 15 ml extra virgin olive oil, for drizzling
- 5 g fresh chives, finely sliced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 656 kcal
- Protein
- 30 g
- Carbohydrates
- 50 g
- Fat
- 37 g
- Fiber
- 3 g
- Sugar
- 21 g
- Sodium
- 694 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 372 mg
- Potassium
- 409 mg
- Calcium
- 78 mg
- Iron
- 3.1 mg
- Magnesium
- 29 mg
- Phosphorus
- 238 mg
- Zinc
- 1.9 mg
- Vitamin A
- 178 mcg
- Vitamin C
- 1 mg
- Vitamin D
- 2.0 mcg
- Vitamin E
- 2.1 mg
- Vitamin K
- 6 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.48 mg
- Niacin
- 0.6 mg
- Folate
- 52 mcg
- Water
- 98 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place a medium skillet over medium heat and add the finely diced chorizo. Cook, stirring occasionally, until the fat renders and the edges become crisp, about 5 minutes.
Add the chopped Medjool dates, sherry vinegar, and water to the skillet with the chorizo. Stir constantly, pressing the dates with a wooden spoon to mash them into a thick, jam-like paste.
Remove the skillet from the heat, cover loosely to keep warm, and set aside while you prepare the eggs and toast.
Fill a medium saucepan with at least 10cm of water, add the white vinegar, and bring to a rolling boil over high heat, then reduce to a gentle simmer around 85°C/185°F.
Crack each egg into a fine mesh sieve to drain the watery outer egg white, then transfer to a small ramekin. Create a gentle vortex in the simmering water with your slotted spoon and slide the eggs in one by one. Poach for exactly 3 minutes.
While the eggs are poaching, toast the sourdough slices until golden and crisp. Drizzle lightly with extra virgin olive oil.
Using a slotted spoon, carefully remove the eggs from the water and briefly dab the bottom of the spoon on a clean paper towel to drain excess water.
Spread a generous layer of the warm chorizo and date paste onto the oiled sourdough toast. Top each slice with two poached eggs, garnish with sliced chives, and serve immediately.
Chef's Notes
- Straining your eggs in a fine mesh sieve before poaching removes the watery outer albumen, which is the secret to achieving perfectly tight, restaurant-quality poached eggs without needing deep whirlpools.
- Using a semi-cured Spanish cooking chorizo rather than a fully dried curing chorizo will yield a softer, more integrated paste because it renders fat more beautifully and breaks down easier.
- The sherry vinegar provides essential acidity to cut through the rich rendered fat of the chorizo and the intense, syrupy sweetness of the Medjool dates. Do not skip it.
Storage
Refrigerator: 3 days — Chorizo and date paste can be stored in an airtight container. Eggs and toast must be prepared fresh.
Troubleshooting
Egg whites spread out uncontrollably in the water forming wisps
Cause: Eggs are not fresh enough, or the water was boiling too vigorously
Fix: Use a slotted spoon to gently fold the whites back around the yolk as it cooks, or simply trim the messy edges with a spoon before serving
Prevention: Use the freshest eggs possible, employ the fine mesh sieve trick to remove loose albumen, and ensure a gentle simmer rather than a rolling boil
The chorizo date paste is greasy and separated
Cause: The chorizo released too much fat and the liquid was insufficient to emulsify
Fix: Stir in a teaspoon of warm water vigorously off the heat to bring the paste back together
Prevention: Ensure proper ratio of liquid to fat when reducing the mixture
Cultural Context
Pairing sweet dates with savory, cured pork highlights the enduring Moorish influence on Spanish gastronomy, particularly in regions like Andalusia. While chorizo, heavily seasoned with New World pimenton, is a relatively modern Spanish creation, combining it with ancient Middle Eastern staples like dates creates a flavor profile deeply rooted in the Iberian Peninsula's diverse historical layers.
