98.                      Mélange With Spanish Chorizo

Preparation Time: 25 minutes

Cooking time: 20 minutes

Serving: 6

Ingredients:

• 8 eggs
• 2 tablespoons olive oil
• 1/2 cup leeks, chopped
• 1 carrot, chopped
• 1 teaspoon fresh garlic, minced
• 1/2 cup Spanish chorizo, finely diced
• 2 ripe Roma tomatoes, puréed
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• Sea salt and ground black pepper, to taste
• 1/2 teaspoon smoked paprika
• 1 cup chicken stock
• 1 cup white cheddar cheese, shredded

Directions:

1. Place 1 cup of water and a steamer basket in your Instant Pot. Now, arrange the eggs on the steamer basket.
2. Secure the lid. Choose “Manual” mode and Low pressure; cook for 5 minutes. Once cooking is complete, use a quick pressure release; carefully remove the lid.
3. Allow the eggs to cool and then, chop them roughly.
4. Press the “Sauté” button to heat your Instant Pot. Now, heat the olive oil until sizzling. Once hot, cook the leeks until they are softened.
5. Add the carrot, garlic, and chorizo; cook an additional minute or until just softened. Add tomatoes, thyme, rosemary, bay leaf, salt, pepper, paprika, and stock. Add the reserved hard-boiled eggs.
6. Secure the lid. Choose “Manual” mode and High pressure; cook for 10 minutes.

Nutrition: 385 Calories; 30.2g Fat; 6.5g Carbs; 21.2g Protein; 3.1g Sugars