Spanish Eggs with Chorizo and Garlic Bread: Easy Recipe

Directions: How to Make the Spanish Eggs with Chorizo, Potato Rostis, and Garlic Flatbreads

• Making the Spanish Eggs with Chorizo
  
• Preheat the oven to high heat.
• Cut your chorizo ring in half at the curve of the ring and trim the ends, then peel off the paper or plastic skin.
• Next, cut each of the two pieces lengthways before cutting them into thick slices or chunks.
• Finely dice the celery, peppers, and onions, and crush the garlic.
• Add the oil to a large frying pan over medium heat.
• Then add the chorizo pieces to the pan and cook for approximately five minutes, occasionally tossing to cook the chorizo on all sides.
• When the edges of the chorizo begin to turn crisp and brown, remove them from the pan using a slotted spoon so the chorizo oil remains in the pan.
• Add the onions, celery, and garlic to the pan, and cook for approximately five minutes over medium heat.
• Add the smoked paprika and chilli to the pan and stir through before cooking for a further minute.
• Return the chorizo to the pan, add the cans of chopped tomatoes and sugar, season with salt and pepper, and stir the ingredients together.
• Cook for five minutes before transferring the mix to an ovenproof dish.
• Put the dish in the oven and bake for 10 minutes. It is important to bake the ingredients in the ovenproof dish before adding the eggs as they will only bake if the dish is hot and the tomatoes need to be reduced.
• After 10 minutes, remove the dish from the oven.
• Use a spoon to create a small well, and break the first egg into the well. Repeat until you have added all the eggs.
• Return the dish to the oven for 15 minutes, and get on with making your garlic flatbreads and potato rostis as accompaniments to your Spanish eggs.
• After 15 minutes, check that the eggs are cooked and the yolks are still soft. If the whites are not set, return the dish to the oven.
• Serve one egg and a couple of ladlefuls of chorizo and tomatoes for each person, along with a potato rosti and a garlic flatbread.
• Making the Dough for the Flatbreads
  
• Put the milk and one ounce of the butter into a small pan and put over low heat for a few minutes. You need to warm the milk enough to make the butter melt, but not long enough to make the milk hot.
• Take the pan off the heat and set aside.
• Weigh out the plain flour and put into a large mixing bowl along with the salt.
• Make a well in the middle of the flour and pour in the milk and butter mixture.
• Use a spoon to combine the ingredients, then form into a ball with your hands.
• If the mixture does not come together easily, add a little extra milk. Similarly, if the dough feels too wet, add a little more flour.
• Cover the mixing bowl with clingfilm and set aside until the eggs have been added to the tomato and chorizo mixture in the oven.
• To make the garlic butter, add the crushed garlic and ½ an ounce of the remaining butter to a small pan.
• Cook over low heat for a few minutes until the butter has melted and the garlic has softened.
• Pour the garlic and butter mixture into a bowl and add the other 1.5 ounces of butter. Use a spoon to combine the solid butter, melted butter and garlic. Set aside until you have cooked the flatbreads.
• Cooking the Flatbreads
  
• Before you cook the flatbreads, divide the dough into six pieces and roll into balls with your hands.
• Sprinkle a little flour over the work surface.
• Take one dough ball at a time and push it down onto the countertop. Then, use a rolling pin to make a circle or oval of the dough approximately 3 millimetres thick (The thinner the dough, the faster it will cook through).
• Put a griddle pan or frying pan over medium-high heat on the hob. I prefer a griddle pan as it creates dark lines across the bread.
• Cook the bread one at a time by putting the pan for two or three minutes on each side. You will know when it is time to turn your bread because it will begin to puff up, and the underside will get darker patches.
• Place the bread on a plate and repeat with the next bread.
• While the flatbreads are still warm, rub some garlic butter onto one side of the bread. You can do this for each bread while the next flatbread is cooking.
• How to Make the Potato Rosti Accompaniment
  
• Peel the potatoes.
• Lay down some kitchen roll or a clean tea towel over the countertop.
• Grate the potatoes onto the tea towel or kitchen roll.
• Sprinkle the potatoes with salt to add flavour and release the water from the potatoes.
• Next, lay the kitchen roll or a clean tea towel over the top of the grated potatoes and press down to remove the excess water. You will need to cook the potato rostis straight away, as the starch in the potatoes will begin to turn brown if they are left out.
• Heat the oil in a frying pan over medium-high heat so it is hot enough to crisp the outside of the rostis and cook through the centre but not so hot that you burn the outside without cooking the potato in the middle.
• Take a small handful of the potatoes and push them down into the frying pan. Repeat until you have three or four rostis in the pan. Cooking too many in the pan at the same time will cause them to stick together and will also lower the temperature of the fat.
• Cook the rostis for approximately four minutes on one side before turning, or until the underneath is crisp and golden. Then, flip it onto the other side using a flatfish lift, and cook for a further four minutes.
• Remove from the pan onto kitchen paper to remove excess oil.
• Repeat with the remaining grated potato.