Breakfast Eggs with Chorizo, Potato and Rich Tomatoes

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2 people
Meal course
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1 medium
Potato - peeled and cut into 1cm cubes
75 grams
chorizo - finely chopped
1/2 medium
Red onion - peeled and finely sliced
1 large
Garlic clove - peeled and finely chopped
200 g tin
Chopped tomatoes
1 pinch
1/2 tbsp
Tomato Puree
1 pinch
2 large
1 tbsp
Parmesan cheese - finely grated
2 Slices
Crusty bread
Breakfast Eggs with Chorizo, Potato and Rich Tomatoes
  1. Cook the potato in salty boiling water or 10 minutes.
  2. Heat a frying pan to a medium – high temperature and fry the chorizo until the oil has seeped out from it and then add the onions to the pan and continue to fry for a few minutes to soften. Add the potato to the pan and fry for 5 minutes. Stir in the garlic and stir for 2 minutes, not letting it brown. Add the tomatoes, puree, organo and sugar to the pan and simmer for 5 minutes to thicken slightly. Season the mixture to taste.
  3. Make 2 wells in the tomato mixture and crack an egg into each Fry until the egg starts to turn white and then transfer under a hot grill for 1-2 minutes, until the egg white is cooked through.
  4. Remove from the heat and sprinkle over the parmesan. Plate up with your toast and enjoy.

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