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!
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
tbsp chopped coriander
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.