Potatoes with Chorizo and Baked Eggs
Simple Recipes Potatoes Eggs Spanish Breakfast
A reinterpretation of student-style potatoes (fried potatoes mixed with soft fried eggs and lots of pepper). In this version, I replaced the fried potatoes with boiled ones, the fried eggs with oven-baked eggs, and added some spices and chorizo for extra flavor.
Ingredients
6 small potatoes
2 eggs
70g spicy chorizo sausage (or spicy Hungarian sausages)
1/4 teaspoon dried thyme (or oregano)
1/4 teaspoon smoked paprika (or sweet paprika)
1 tablespoon oil
salt, black pepper
Servings: 2
How to prepare potatoes with chorizo and baked eggs
- Cut the potatoes into cubes and boil them in salted water. Cook until done but still firm when you insert a fork.
- Cut the sausage into half-rounds. Put them in a pan (without adding fat), over low heat. Fry only until they release their fat - don't let them become crispy. Remove the slices to a plate.
- You should have enough fat in the pan to cover the bottom. Add the oil, thyme crumbled between your fingers, and paprika and mix. Add the drained potatoes. Remove the pan from heat and mix well. Season the potatoes with salt and ground black pepper. Add the chorizo slices.
- Divide the potatoes between two wide, oven-safe bowls. Crack an egg in the center of each and season with a little salt and pepper.
- Bake at 200°C for 15 minutes (just until the white is set but the yolk is still soft).
- Serve immediately. Break the egg with a fork and mix with the potatoes (that's why it's essential that the yolk stays soft).
Chorizo sausage
Chorizo has released its fat
Potatoes with seasonings
In the pan with egg
