Breakfast is a Vital part of our day, having a balanced breakfast keeps you energetic and helps you get through your day having accomplished a lot more, here in this blog and a few more to follow we are going to table a series of breakfast quickies, so what are you waiting for lets have a Mexican Breakfast, here we present to you a very classic Mexican dish that can be had any time of the day not just breakfast and if you love eggs you can have it all day, so Salud! ENJOY!

Ingredients

6 tbsp olive oil1 onion, finely chopped
2 garlic cloves, crushed
2 dried chillies, finely chopped
1 scant tsp smoked paprika
400 g (14.1oz) can chopped tomatoes
0.5 tsp caster sugar
1 tbsp chopped flat-leaf parsley
1 pinch sea salt and freshly ground black pepper
300 g (10.6oz) cooked waxy potatoes, cut into 2cm (3/4in) dice
200 g (7.1oz) spicy chorizo, cut into 2cm (3/4in) dice
4 eggs2 
tbsp chopped coriander

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Preparation

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.

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