| Ingredients: 6 Tablespoon(s) oil, olive 1 finely chopped onion, yellow 2 crushed garlic clove 2 dried, finely chopped chili de arbol 1 Teaspoon(s) Paprika, smoked Spanish 1 Can(s) tomatoes, diced canned 1/2 Teaspoon(s) sugar 1 Tablespoon(s) chopped Italian parsley 1 Dash(s) Sea salt 1 Dash(s) freshly ground black pepper 10 Ounce(s) (waxy) diced potato, red 1/2 Pound(s) Chorizo 4 egg 2 Tablespoon(s) chopped coriander |
Directions:
Step-by-step Heat 4 tablespoons of the oil in a small, heavy saucepan. Add the onion and fry over a medium heat for 5 minutes until softened. Add the garlic, chillies, and paprika, and fry gently for 1 minute. Add the tomatoes, sugar, and parsley, and bring to the boil. Season, reduce the heat, and simmer for 30 minutes. When the salsa has reduced to a thick, dark sauce, remove from the heat and mash it with a potato masher. Set aside. In a large, heavy frying pan, heat the remaining oil. Fry the potatoes for 5 minutes over a medium heat. Add the chorizo and fry for 5 minutes more, until everything is well browned. Take the pan from the heat and stir in the tomato salsa. Make 4 large holes in the mixture and crack the eggs into the holes. Return the pan to the heat and fry the eggs for 5 minutes, or until cooked as you prefer. Sprinkle with the coriander and serve from the pan, with tortillas or crusty bread on the side. |