You will need
675g potatoes
Oil for deep frying plus 1 tbsp
½ onion, chopped
1 clove garlic, crushed
100g chorizo sausage, diced
½ tsp paprika
400g can chopped tomatoes
1 tbsp chopped parsley
Salt and ground black pepper
4 eggs
Method
1. Peel the potatoes and cut them into one and a half centimetres dice. Par boil the potatoes in lightly salted water for five minutes then drain well.
2. Heat enough oil in a large saucepan to deep fry. Add the potatoes and fry until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Put to one side.
3. Heat one tablespoon of oil in a medium sized frying pan and gently fry the onion and garlic for three minutes. Add the chorizo and paprika and fry for a further minute. Remove the excess oil with a spoon.
4. Add the tomatoes and parsley to the onion and season with salt and pepper. Bring to the boil and simmer for five minutes, stirring occasionally.
5. Return the potatoes to the frying pan and stir to coat in the sauce. Make four wells in the mixture and drop an egg into each. Cover and cook over a gentle heat for three to four minutes until the white has set but the yolks are still runny. Serve immediately with plenty of crusty bread.
Recipe, Eggs for soldiers
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