Chorizo and broken yolk smash, served with tomato salsa
John and Lisa are in their Weekend Kitchen with the perfect way to kick off your Saturday - Brunch Time! This is Lisa's new favourite - Chorizo, Potato and Broken Yolk scramble.
Chorizo and broken yolk smash, served with tomato salsa
Serves 4
Ingredients
Smash
400g baby new potatoes
1 -2 tbsp olive oil
1 red onion, finely sliced
1 clove garlic, grated
2 tsp smoked sweet paprika
1 tsp cayenne pepper
Approx. 100g cooking chorizo, roughly chopped
4 egg yolks
Coriander, roughly chopped, to serve
Sour cream, to serve
A nice loaf of bread, to serve
Salsa
Cherry tomatoes, quartered
Splash of vinegar
Handful of coriander, roughly chopped
Method
1. Bring the new potatoes to the boil and cook for 15-20 minutes until tender. Drain and set aside. Halve any particularly large ones.
2. In a large frying pan cook the onions in the olive oil until beginning to soften. Stir through the garlic, paprika and cayenne. Add a splash of water if things begin to stick.
3. Tumble in the chorizo and allow it to brown and release its juices.
4. Add the potatoes to the pan. If soft enough, squash some of them down with the back of a spoon so that they break apart. Season and allow the mixture to sizzle away, again adding a little water if things begin to catch.
5. Once everything is nicely golden make 4 holes in the mixture and spoon in the egg yolks.
6. Before serving, break the yolks with a spoon and swish around the pan.
7. Top with a sprinkle of coriander and serve with a dollop of sour cream and a loaf of crusty bread.
8. For the tomato salsa, add a sprinkle of salt to the quartered tomatoes in a small bowl, followed by a splash of vinegar.
9. Mix through a good handful of chopped coriander and serve alongside the chorizo smash.