Fried Eggs with Chorizo and Potatoes Recipe

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 late night pintxos bar-hop in the old town of San Sebastián, once one of our favourite summer destinations. It’s also makes a warming winter breakfast or brunch.

Prep Time10

Cook Time15

Course: Breakfast, Brunch, Dinner

Cuisine: Basque

Servings: People

Calories: 416kcal

Author: Terence Carter

Ingredients

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

Instructions

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.

Nutrition