Breakfast Eggs with Chorizo, Potato and Rich Tomatoes

No votes yet.
Please wait...
Difficulty
easy
Serves
2 people
Meal course
Breakfast
Posted by
Posted on
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
Oregano
1/2 tbsp
Tomato Puree
1 pinch
Sugar
2 large
Eggs
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.

No comments yet, be the first to leave one!