I just need to look at this picture of chorizo, potatoes and eggs and it makes me hungry again. This was the first time I’d made huevos rotos, a Spanish dish that literally means, ‘broken eggs’. It’s a simple concoction of fried chorizo, onions, peppers, potatoes and of course eggs. What it lacks in looks it certainly makes up for in flavour!
I was recently sent some Three Little Pigs Rare Breed Chorizo and this seemed the perfect dish to try it in. I wanted to use it in a recipe where the chorizo could shine, something where the chorizo could flavour the whole dish, which is exactly what it does in this huevos rotos recipe.
Three Little Pigs Rare Breed Chorizo is produced on a family-run farm in East Yorkshire from free-range pigs. The pork is finely minced and mixed with herbs and spices including La Vera Smoked Pimenton. I especially liked the taste of the fennel coming through and it was no surprise to me that is is used by local Michelin starred chef, James Mackenzie. I felt rather spoilt as it’s definitely way better than the supermarket chorizo I often use.
I adapted the huevos rotos recipe slightly from the one in Morito by Sam & Sam Clark. The chorizo is fried first and the rest of the dish is cooked in the same pan with all the delicious smokey pimenton infused oil that has run out of the chorizo. It is definitely that oil which flavours everything that makes this dish so morish.
Chorizo is certainly my favourite cured meat and luckily I still have half of that delicious chorizo left to make something else with. So shall it be potato rosti with chorizo and pepper ragout, tagliatelle with chorizo, garlic and sundried tomatoes or even baked cod with a chorizo crust? Or maybe, as suggested on the packet, I’ll just enjoy it plain with some bread and a glass of red wine.
- 100g chorizo
- 1 onion, chopped
- 1 green pepper, diced
- 1 clove garlic, crushed
- 2 medium-sized potatoes, diced
- 3 eggs
- 2 tbsp fresh parsley, chopped
- Peel the skin off the chorizo and chop it into slices about 1/2 cm thick.
- Heat a little oil in a large frying pan. Fry the chorizo slices on each side then remove from the pan.
- Add the onion, pepper and garlic and fry for about 5 minutes until softened.
- Add the potatoes and cook for about 20-25 minutes on a low heat until they are cooked through. Keep stirring every so often.
- Break the eggs into the pan. Let them set a little then stir so the egg scrambles.
- Serve with a little fresh parsley sprinkled on top.
Disclosure: I was sent some complimentary chorizo but the opinions here are my own.