Juevos Rotos
1 onion,diced.
1 red pepper, diced.
3 potatoes, diced.
1 chorizo, cut into 1cm slices.
Eggs, one per person.
4 cloves garlic, crushed.
Garlic powder.
Grated cheese.
Mixed herbs.
Worcestershire sauce.
Red wine.
Paprika (smoked if possible).
Salt & pepper.
Fry the onions and peppers in olive oil for a few minutes until onion goes translucent.
Add the chorizo and fry until it releases it oils into the pan.
Once that happens tip in the cubed potatoes and stir - the chorizo oil should coat them all.
Pour in two glasses of red wine and let it bubblreduce by a third, maybe half, depends on how well your spuds are getting on.
Turn heat down and tip in crushed garlic, tbsp of paprika, 2 tbsp mixed herbs and a good few splashes of Worcestershire sauce. Give it a good stir. Season with salt & pepper.
Pop a lid over the pan (or tin foil) and leave for 30 mins. Best to give a stir every 10 mins to stop spuds sticking to pan.
After 30 mins check spuds, if they’re tender then make indentations either side of the pan and pour in eggs. Cover back up. If spuds aren’t cooked then give it another 10 before adding eggs.
Once done take off the heat and tip grated cheese over the top. Either let it melt or pop it under grill to melt it.
Done - secret ingredient is the garlic powder. Keep adding more if it doesn’t taste right!
Enjoy it