Peppers with Onion and Chorizo

When you feel like something good and solid…

for 4 people


4 peppers, red, yellow or mixed

2 onions, medium-sized

160 g chorizo

3-4 Tbs extra-virgin olive oil

150 ml white wine



Peel the onions, cut in half through the root and slice. 

Cut the chorizo in small cubes.

Remove stems and seeds of the peppers and cut them into chunks.

In a pan, sauté the chorizo and the onions over medium heat until the onions are soft, stirring occasionally. 

Add the peppers and sauté until they soften.

Adjust the heat so that the onions and peppers brown slightly but do not burn. 

Add the white wine and cook until two thirds of the liquid evaporate.

Turn down the heat, season with salt and pepper, cover the pan and let cook on low heat until the peppers are cooked through and the onion has caramelized.

Serve with scrambled eggs and fresh bread. Or on noodles. Or with potatoes.

Or eat just like that, out of the pan.