Patatas Bravas with Chorizo and Poached Egg

Hello again!  You may have noticed, my last attempt to keep updated didn’t quite work out according to plan, but the good news is I now know what was causing my fatigue and I’m well on the way to recovery.

I posted a picture of this on my facebook feed and one of my friends asked for the recipe, so I thought what better way to kick start my blog again.  This one’s for you, Moogle ;).

 

Patatas Bravas with Chorizo and Poached Egg
Print Recipe
Crispy potatoes with spicy tomato sauce, chorizo, topped with a poached egg. Perfect comfort food.
Servings Prep Time
1 10 minutes
Cook Time
40-45 minutes
Servings Prep Time
1 10 minutes
Cook Time
40-45 minutes
Patatas Bravas with Chorizo and Poached Egg
Print Recipe
Crispy potatoes with spicy tomato sauce, chorizo, topped with a poached egg. Perfect comfort food.
Servings Prep Time
1 10 minutes
Cook Time
40-45 minutes
Servings Prep Time
1 10 minutes
Cook Time
40-45 minutes
Ingredients
  • 1 baking potato (peeled or unpeeled, depending on your preference; I prefer the skin on)
  • 50 grams chorizo (cut into chunks)
  • 0.5 tin chopped tomatoes
  • 1 clove garlic (crushed)
  • 1 tsp smoked paprika
  • 0.5 tsp 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)
Servings:
Instructions
  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.

Powered byWP Ultimate Recipe

Healthy Huevos Rancheros

A taste of Mexico tonight – a healthy version of huevos rancheros.  Huevos Rancheros is one of my favourite quick meals.  Traditionally eaten for breakfast, it’s one of those ones I could eat any time of the day, and one of my go-tos when I’m late getting home.  Sadly the fried corn tortilla in the traditional version makes it something which isn’t particularly healthy to eat regularly.  Whilst I still enjoy the real thing as an occasional brunch, I can eat this version whenever I want without any guilt pangs; if anything it makes me feel positively virtuous.

Healthy Huevos Rancheros
Print Recipe
A healthy version of a traditional Mexican breakfast
Servings Prep Time
1 as a main meal (2 as breakfast) 5 minutes
Cook Time
10 minutes
Servings Prep Time
1 as a main meal (2 as breakfast) 5 minutes
Cook Time
10 minutes
Healthy Huevos Rancheros
Print Recipe
A healthy version of a traditional Mexican breakfast
Servings Prep Time
1 as a main meal (2 as breakfast) 5 minutes
Cook Time
10 minutes
Servings Prep Time
1 as a main meal (2 as breakfast) 5 minutes
Cook Time
10 minutes
Ingredients
  • 1 tsp olive oil
  • 2 cloves garlic (crushed or grated)
  • 250 grams tomatoes (chopped)
  • 2 tsp tarragon (dried or fresh)
  • 1 tsp chilli flakes (or half a teaspoon chilli powder)
  • dash balsamic vinegar
  • 2 eggs
  • 1 avocado (sliced)
  • grated cheese
Servings: as a main meal (2 as breakfast)
Instructions
  1. Add the oil to a large frying pan or wok and warm over a medium heat. Once warm, add the garlic and saute until you can smell it (about 30 seconds).
  2. Add the chopped tomatoes, chilli, vinegar and a pinch of salt and cook over a medium heat for 10 minutes or so until the tomatoes start to go into a thick sauce. have a quick taste to make sure you have enough chilli for your tastes.
  3. Whilst the sauce is cooking, poach your eggs
  4. Just before serving, stir the tarragon through the tomato sauce
  5. Arrange the sliced avocado on a plate, top with the sauce and the poached eggs. Grate a little cheese over the top and enjoy.
Recipe Notes

I prefer baby tomatoes as they're quick to chop (i just half them) and I like the taste, but you can use any type, or even chopped, tinned ones.

I find my wok is ideal for making the tomato sauce.

The traditional version of huevos rancheros has fried eggs, as well as a fried tortilla - feel free to use them in this version instead of poached should you wish.

Normally I like to offer alternatives for herbs and spices, but in this case only tarragon will do.  Luckily it's readily available - I always keep a jar in my spice cupboard.

As always, I'd love to know how you get on if you give this recipe a try.

Enjoy

Powered byWP Ultimate Recipe