This fried eggs with chorizo and potatoes recipe for Basque style ‘messy eggs’ makes the perfect weekend hangover cure that’s made for a late breakfast after a long night of pintxos bar-hopping in the old town of San Sebastián, one of our favourite summer destinations. It also makes a warming breakfast or brunch in winter.
Yes – those are our four hands raised – we’re guilty of dreaming of travelling again. We’d give anything to wind back the clock to the days when we’d escape our home in the sweltering Middle East in July for a sultry summer on the Mediterranean, island-hopping in Greece or tapas-bar hopping in Spain. To be honest, we’d be happy just to time-travel to pre-pandemic Cambodia when we could hop on a plane to Bangkok.
This Basque style fried eggs with chorizo and potatoes recipe for ‘messy eggs’ is my latest recipe in our series of Weekend Eggs dishes. If you haven’t visited us in a while, we rebooted our Weekend Eggs series on quintessential breakfast eggs dishes from around the world, which we first launched with Grantourismo over a decade ago.
Recipes published in the rejuvenated series so far include our Mexico City-inspired chorizo eggs recipe, Thai fried egg salad recipe for yam khai dao, pesto scrambled eggs, Japanese rolled omelette recipe for tamagoyaki, scrambled eggs with sauteed mushrooms on sourdough, soft scrambled eggs with Chinese pork and chives, Indian egg bhurji, Chinese marbled tea eggs, corn fritter breakfast burgers, Russian devilled eggs, Turkish çılbır poached eggs and menemen scrambled eggs, Calabria’s take on ‘eggs in purgatory’ with ’nduja, Thai son-in-law eggs, Thai omelette kai jiaw, Cambodian steamed eggs, and Malaysia and Singapore’s half-boiled eggs with kaya jam and toast.
Before I tell you about this Basque fried eggs with chorizo and potatoes recipe for ‘messy eggs’, we have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by using our links to buy travel insurance, rent a car or campervan or motorhome, book accommodation, or book a tour on Klook or Get Your Guide. You could also browse our Grantourismo store for gifts for food lovers, including fun reusable cloth face masks designed with my images.
Another option is to support our epic Cambodian cuisine history and cookbook on Patreon; or buy us a coffee, although we’ll probably use our coffee money to buy cooking ingredients for recipe testing; or or buy something on Amazon, such as these cookbooks for culinary travellers, James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, travel books to inspire wanderlust, and gifts for Asian food lovers and picnic lovers. Now let me tell you all about this Basque fried eggs with chorizo and potatoes recipe
Fried Eggs with Chorizo and Potatoes Recipe for Basque Style Messy Eggs
If you’ve been reading our somewhat irregular posts over the last ten days, you’ll know that we’re currently losing our minds here in quarantine in Siem Reap and today the Cambodian PM has just announced a nation-wide lockdown and curfew. We’ve had a curfew for some months now, so that makes no difference, and the lockdown is welcomed, because as Melbourne showed everyone last year, only staying at home will flatten the curve.
It’s quarantine that we’re over – our first proper official police-tape-across-the-gate 14-day quarantine after 16 months of mostly staying at home, keeping to ourselves, wearing masks, social distancing, sanitising, and all the rest – because I’d love a walk along the riverside, Lara is eager for a swim in the pool, and – when the four-month ban on liquor sales ends – we’re looking forward to a bottle of wine.
We promise we’ll return to our regular publishing schedule after we settle into a new apartment next week; yes, our third move during the pandemic. And until it’s safe for us all to travel again, we’ll keep channelling memorable culinary journeys by cooking dishes such as these fried eggs with chorizo and potatoes recipe for a Basque style dish of ‘messy eggs’.
We’re going to pretend we’re tucking into them over a late weekend breakfast after a long messy night of bar-hopping between pintxo spots in San Sebastian. I only have a few tips to making these Basque fried eggs with chorizo and potatoes recipe for ‘messy eggs’.
Tips to Making These Fried Eggs with Chorizo and Potatoes Recipe for Basque Style Messy Eggs
Just a few tips to making this fried eggs with chorizo and potatoes recipe for Basque style ‘messy eggs’. As usual we’ve put a twist on a fairly traditional recipe by using baby potatoes instead of slices of potato.
Slices can get soggy if not handled correctly and deep-frying potatoes pieces isn’t fun for a lazy weekend breakfast or brunch.
The reason I’m using baby potatoes is that they cook fast, are easy to handle, and you can leave the skins on to get a little crispy in the pan.
Another twist to the traditional recipe is shallow frying the potatoes in the chorizo oil, because why wouldn’t you?
Because we generally only cook for two these days (thanks Covid-19!) I use a little single non-stick egg frying pan.
It’s not just cute as hell, it will cook an egg with crusty whites and a soft yolk in about 45 seconds on full heat.
Fried Eggs with Chorizo and Potatoes Recipe
- 300 g baby potatoes
- 80 g semi-dried chorizo - quartered lengthways and cut into small pieces
- 2 eggs - extra large
- 2 tbsp extra-virgin olive oil
- Par boil the baby potatoes in salty water until they can be pierced with a small skewer with little resistance.
- Dry on an oven rack with a grill or in an oven on low for 10 minutes.
- Halve or quarter the potatoes (depending on size). Keep the skins on
- Over medium-high heat, add half the olive oil and fry the chorizo until slightly crispy.
- Strain the chorizo from the oil.
- Fry the potatoes in the chorizo oil until the edges of the potatoes have a good golden colour.
- Mix the chorizo pieces with the potatoes and keep warm while you fry the eggs.
- Fry the eggs in the remaining chorizo oil over high heat, adding the extra olive oil as needed. Cook to your liking – but traditionally you have crispy edges on the whites and a soft yolk.
- Plate the chorizo and potatoes on warm plates and top with the eggs. Season as necessary.
Please do let us know if you make this fried eggs with chorizo and potatoes recipe for Basque style ‘messy eggs’ in the comments below as we’d love to know how they turn out for you.