Patatas Bravas with Chorizo and Poached Egg
Crispy potatoes with spicy tomato sauce, chorizo, topped with a poached egg. Perfect comfort food.
Servings Prep Time
1 10minutes
Cook Time
Servings Prep Time
1 10minutes
Cook Time
  • 1 baking potato(peeled or unpeeled, depending on your preference; I prefer the skin on)
  • 50grams chorizo(cut into chunks)
  • 0.5tin chopped tomatoes
  • 1clove garlic(crushed)
  • 1tsp smoked paprika
  • 0.5tsp chilli powder(increase or reduce this amount to suit your own taste. I prefer a little more, but whilst the dish should be spicy, it shouldn’t be searingly hot)
  1. Pre-heat your oven to 200 degrees and brush or spray a baking tray with oil.
  2. Cut the potato into 2cm (approx) cubes, place on the baking tray and spray or coat with more oil. Sprinkle salt on top and bake for around 20 minutes until the potatoes begin to crisp up on the outside and soften in the middle.
  3. Sprinkle the chorizo on top of the potatoes then cook in the oven for another 5 minutes or so.
  4. Whilst the potatoes are cooking, mix together the tomatoes, garlic, paprika, and chilli (don’t worry about pre cooking the garlic, as the sauce will cook in the oven later).
  5. Add the sauce to the potato and chorizo mixture, reduce the oven temperature to 160 degrees and cook for a further 10-15 minutes or so until sauce has started to thicken –
  6. When your potato mixture is almost done, poach your egg.
  7. Put the potatoes in a dish, top with the egg, and sprinkle with a little more sea salt.
Recipe Notes

If you want to be really decadent, you could deep fry the potatoes in true Spanish style, and top with a fried egg.

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