The end of the month can sometimes be difficult, but that doesn’t mean you can’t eat well!
We’ve come up with 2 recipes that are both economical and nutritious, so you can treat yourself without breaking the bank!
Fried egg with tomato and chorizo sauce
Eggs are an excellent source of protein, vitamins and essential minerals. Tomato sauce is rich in vitamin C and lycopene, a powerful antioxidant for cardiovascular health. Chorizo adds flavor and spice to the recipe!
For this recipe, you will need : 1 chorizo, 4 tomatoes, 4 eggs, 1 tin tomato paste, 2 garlic cloves, basil, 4 tablespoons olive oil, 2 pinches chilli pepper, salt and pepper.
Scald the tomatoes for 10 seconds in a pan of boiling water. Peel, seed and crush.
Peel and slice the chorizo. In a large frying pan with half the hot oil, brown the chorizo with the crushed tomatoes and chopped garlic for 15 minutes.
Add the tomato paste, chilli, salt and pepper. Continue cooking for about 30 min.
About 10 min before the end of cooking time, in another pan with the remaining oil, crack the eggs. Cook for 8 min, until the whites are set.
Place on top of the tomato. Sprinkle with chopped basil, season with salt and pepper and serve: the dish is ready!
Gnocchi with tomato sauce
Gnocchi are a source of complex carbohydrates, fibre and good nutrients, while tomato sauce provides vitamin C and lycopene!
For this recipe, you’ll need : 600 g potatoes, 1 egg, 200 g flour, 20 g butter, 80 cl tomato sauce, basil, salt, pepper.
Wash the potatoes, then cook them with their skins in a pan of salted water for around 40 minutes. Drain.
Peel the potatoes while they’re still warm and mashed potato them in a potato masher.
In a bowl, mix the mashed potatoes with the egg, flour and salt. Knead the dough until it becomes soft and smooth. Shape your gnocchi. Lightly flour them. Plunge the gnocchi into a saucepan of boiling salted water.
When they rise to the surface. Drain. Fry for 5 minutes in 20g butter. Add salt and pepper to taste.
Heat the tomato sauce in a frying pan. Fry the gnocchi for 1 minute. Divide and voilà, it’s ready to eat!