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Huevos Rotos from Morito

First out of the blocks from the brilliant new Morito cookbook is a comforting chorizo, eggs and potato combo - Huevos Rotos .... which sounds wonderful but literally translated means broken eggs.

We had this on Sunday night after a very tired Martha returned from an outward bound style leadership course but it would also be great for lunch or brunch.
It would also be fabulous after a big night out ... if you know what I mean. One where you may have imbibed just a teeny-weeny bit too much alcohol.

My only tip would be to try not to cut the peppers and onions too small as they will burn ... my guide would be to make them a similar size to the potatoes ... and don't cook them on too high a heat.

The recipe also seems to suggest that the chorizo is optional, i'm afraid that in my book its essential!

 By the way if you think I have blogged about something similar before I have the recipe is here

The recipe

Weekend brunch at Morito usually starts with huevos rotos – a chorizo, potato, onion and egg hotchpotch. This is a dish for workers, walkers or teenagers. It is heavy, but very authentic and delicious.

Ingredients

2 medium potatoes (225-250g), peeled and cut into 1cm cubes
4 tbsp olive oil
100g cooking or slicing chorizo, sliced (optional)
1 Spanish onion, chopped
1 small red pepper, chopped
1 small green pepper, chopped
1 sprig of thyme
1 tsp finely chopped rosemary
1 clove of garlic, finely chopped
4 organic or free-range eggs
1 tbsp roughly chopped flat-leaf parsley
a sprinkling of smoked sweet Spanish paprika

Method

Add a generous pinch of salt to the cubed potatoes, toss well and leave in a colander for 15 minutes. Meanwhile, pour the oil into a large frying pan, add the chorizo (if using) and cook over a medium heat for a few minutes until it caramelises. Remove the chorizo and set aside. Now add the onion, peppers, thyme, rosemary and a pinch of salt to the pan.
Cook gently for about 10 minutes, stirring occasionally, until the onion and peppers begin to soften. Stir in the potatoes and garlic and cook for another
15 minutes or until the potatoes are soft and tender but not coloured, stirring every now and then. Return the chorizo to the pan and crack the eggs into the mixture.

Remove from the heat and gently mix everything together until the egg is cooked, returning the pan to the heat if necessary. Check for seasoning, sprinkle with the parsley and paprika and serve immediately, with bread or toast.
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