Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.You can make this with Portuguese or Spanish cooking chorizo; the oils from the sausage seep out into the soup to give it a delicious, lightly spiced, nutty flavour.
1tbsp olive oil
150g cooking chorizo, cut into rough -1cm cubes
1 large red onion, peeled, halved and finely chopped
2 firm beef tomatoes or 6 normal-sized tomatoes, cut into 1cm chunks
1ltr chicken stock
2 x 1cm-thick slices of sourdough, cut into 1cm cubes
Salt and freshly ground black pepper
4 hens' eggs
Heat a little of the olive oil in a wide, heavy-based frying pan and gently cook the chorizo for a couple of minutes to release some of the oils; add the onion and continue cooking for 3-4 minutes on a low heat until soft.
Turn the heat up and add the tomatoes and stir on a high heat for a couple of minutes, then add the stock, season and simmer for 10 minutes. Blend a quarter of the soup in a liquidiser and return to the pan and re-season if necessary.
Meanwhile, heat the rest of the oil in a frying pan and cook the chorizo for a minute or so until it begins to crisp up, then add the bread and continue cooking and stirring until the bread is crisp. Remove from the pan and drain on some kitchen paper.
Poach the eggs and carefully drain on some kitchen paper. Ladle the soup into warmed serving bowls, place an egg in the centre of each and scatter the croutons and chorizo over the top.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments