Broken eggs, potatoes & chorizo

Name: Broken eggs, potatoes & chorizo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Spanish
Ingredients: 500 g Potatoes, peeled; 200 g Egg, without shell; 70 g Chorizo sausage; 80 g Onion; 30 g Olive oil; 2 g Salt; 1 g Black pepper; 1 g Smoked paprika

Spanish-style eggs over pan-fried potatoes with cured chorizo.

Estimated total time: 30 minutes2 portionsAbout 650 kcal per portion

Broken eggs, potatoes & chorizo — representative dish photograph — Photo: Tamorlan · CC BY 3.0 · Photo source. Representative dish photograph; ingredients, garnishes and presentation may differ. Resized and JPEG-compressed; displayed with responsive cropping.

Ingredients for 2 portions

500 g Potatoes, peeled
200 g Egg, without shell
70 g Chorizo sausage
80 g Onion
30 g Olive oil
2 g Salt
1 g Black pepper
1 g Smoked paprika

Method

Peel potatoes and cut into thin 5 mm slices. Bring water to the boil as you work; cook the slices for 6–7 minutes and drain very well.
Slice the onion thinly. Heat most of the oil in a broad pan and cook onion and potatoes for 8–9 minutes, turning until golden and tender. Add sliced ready-to-eat cured chorizo for the last 3 minutes.
In another pan, use the remaining oil to fry the eggs until whites and yolks are set to your preference; fully set eggs avoid a runny centre.
Season potatoes with salt, pepper and paprika. Put eggs on top and cut them into the potatoes just before serving.

Quick shallow-fried adaptation using thin, briefly parboiled potato slices. Includes ready-to-eat cured chorizo, not raw cooking sausage. Timing is an editorial estimate for two portions, including the preparation described; larger batches can take longer. Not kitchen-tested by Schmackig.

Huevos rotos con chorizo

Allergens and ingredient checks

Listed allergens: eggs. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe / dish reference

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