Capa Negra

“You do not have to be an expert to tell the difference”- The words of a Chef
Eggs with fritada and Capa Negra acorn-fed iberian ham
04Recipes

Eggs with fritada
and Capa Negra
bellota 100% iberico pork shoulderham

Recipes

Ingredients

  • 2 Gorrotxategi eggs
  • 2 cloves of garlic, chopped
  • 1 spring onion, chopped
  • 100 g marinated streaky bacon, diced
  • 6 piquillo peppers, cut into fine strips
  • 150 g chopped ripe tomatoes, drained
  • 1 pinch of sugar
  • Olive oil
  • 1 slice of lightly toasted bread
  • Finely sliced Capa Negra bellota 100% iberico pork shoulderham
  • Cider vinegar

flechaBellota 100% iberico pork shoulderham

Preparation

  • Sauté the oil, garlic, spring onion and streaky bacon in a sauté pan to make the fritada.
  • Add the strips of piquillo pepper and the tomato and fry lightly.
  • Add sugar, salt and pepper.

 

  • Add the cider vinegar to the water for poaching and slide the eggs in, one by one, using a cup.
  • Place the slice of toast on a plate and drizzle it with raw oil.
  • Add the fritada.
  • Serve the poached eggs on top of the fritada.
  • Cover the whole dish with fine slices of Iberico Shoulderham.
  • It is now ready to serve.
logo Recipes prepared with Capa Negra products
“You do not have to be an expert to tell the difference”- The words of a Chef
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CAPA NEGRA

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Marques de Aracena nº 4, 21360, Jabugo, Huelva, (Spain)

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Capa Negra