Pedro’s Baked Spanish Brunch:

The dish(s):

This is a great, but simple dish that can be enjoyed as a breakfast, or a fiery Spanish lunch. It’s easy to make, and can be cooked and eaten from one pan. I have two different versions of this dish below. A healthier version of a full english breakfast, or a fiery Spanish version for lunch (pictured). Both dishes are packed full of flavours and are so easy to make!

Breakfast Version: Bacon, Eggs, Tomatoes.

Fiery Spanish Lunch: Chorizo, Eggs, Tomatoes & Cheese, Paprika Potatoes

This dish shown is the photo is the lunch version:

Ingredients

  • 1 tbsp olive oil
  • 2 onions, chopped (red or white is fine)
  • 1 garlic clove sliced or crushed
  • 400g can of plumb or cherry tomatoes
  • 2 eggs
  • Small bunch coriander and leaves chopped (fresh ideally)
  • 1/2 tsp sugar (caster preferably)
  • 1 large potato chopped into small cubes
  • Bacon (Breakfast optional)
  • Crusty Bread (Breakfast optional)
  • Chorizo (Lunch optional)
  • 1/2 a red chilli, deseeded and finely chopped (Lunch optional)
  • 1 tsp paprika (Lunch optional)

Equipment needed:

  • Oven
  • Frying pan with a lid
  • Wooden spatula

Breakfast Version Simple Method:

  1. Preheat the oven to 200 degrees then on a preheated baking tray, add the cubed potatoes and cover with olive oil, salt and pepper cook for 40-45 minutes and regularly turning.
  2. Whilst the potatoes are in, heat the frying pan, then add bacon, and cook for 5 -7 mins until crisp and browned. Then, stir in the tomatoes, and add, and the sugar, cook for 9/10 mins until the sauce thickens.
  3. Using the back of a spatula, make 2 circles in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with toast, crusty bread or mini roasted potatoes.

Spanish Version Simple Method:

  1. Preheat the oven to 200 degrees then on a preheated baking tray, add the cubed potatoes and cover with olive oil and then paprika cook for 40-45 minutes and regularly turning.
  2. Whilst the potatoes are in, heat the frying pan, add the onions, chorizo, chilli, garlic and coriander for 5 mins until soft and browned. Then, stir in the tomatoes, and add, and the sugar, cook for 9/10 mins until the sauce thickens.
  3. Using the back of a spatula, make 2 circles in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread or paprika potatoes.

Thanks for reading my blog, please feel free to leave feedback, and comments.

Pedro

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