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November Eats | Gypsy Eggs

From The Old Butchers in Stow-on-the-Wold

Once a butcher’s shop and now one of the most popular restaurants in the Cotswolds, The Old Butchers has been transformed by owners Pete and Louise Robinson into a casual dining space serving up a menu with a nose-to-tail ethos in mind. Yet despite its past as a butchers, the small restaurant actually specialises in seafood and its daily changing menu is consciously curated to suit all tastes. 

We asked Pete and Louise for their take on a weekend dish for our monthly recipe posting, and they shared their very own Gypsy Eggs – a hearty, yet decadent iteration of a simple staple, perfect for a wintry weekend.

Gypsy Eggs from The Old Butchers in Stow-on-the-Wold

Serves 4

Ingredients

Cooking chorizo with skin removed & chopped into slices

200g of diced pancetta

6 plumb tomatoes with skin removed and seeds out

1 glass of red wine

300ml of excellent quality passata

3 cloves of garlic finely chopped or grated

1 red onion finely chopped

Sprig of thyme

2 bay leaves

1 tsp smoked paprika

1/2tsp hot smoked paprika

4 duck eggs or the best chicken eggs you can find

Beautiful breakfast scene of baked eggs fresh orange juice
Image courtesy of Pinterest

Method

Warm a suitable pan and add a good glug of olive oil.

Place in your red onion and garlic. Fry till the garlic is toasted. Then add your chorizo and pancetta.
Turn down the heat and let these cook down slowly for around 15 minutes to release the oils. Once caramelised, add a little salt.

Add your passata and a glass of red wine the herbs and your paprikas. Let this cook slowly for 30 minutes.

Take a suitable baking dish spread your chorizo ragu on the base. Now crack your eggs of your choice on top and bake in a oven at around 180* for around 8- 10 minutes or until the eggs are set.

Enjoy with a simple dressed green salad and some good bread.


With thanks to Lousie and Pete of The Old Butchers, a great place for a spot of dinner if you are staying in one of our properties in the Cotswolds.