300gramswaxy potatoescooked, cut into 2cm, 3/4in dice
200gramschorizospicy, peeled if necessary, cut into 2cm, 3/4in dice
4eggs
2tablespoonschopped coriander
6tablespoonsolive oil
1onionfinely chopped
2garlic clovescrushed
2dried chilliesfinely chopped
1smoked paprikascant tsp
14.1ounceschopped tomatoes
1/2teaspooncaster sugar
1tablespoonchopped flat leaf parsley
1pinchsea saltand freshly ground black pepper
10.6ounceswaxy potatoescooked, cut into 2cm, 3/4in dice
7.1ounceschorizospicy, peeled if necessary, cut into 2cm, 3/4in dice
4eggs
2tablespoonschopped coriander
6tablespoonsolive oil
1onionfinely chopped
2garlic clovescrushed
2dried chilliesfinely chopped
1smoked paprikascant tsp
14.1ounceschopped tomatoes
1/2teaspooncaster sugar
1tablespoonchopped flat leaf parsley
1pinchsea saltand freshly ground black pepper
10.6ounceswaxy potatoescooked, cut into 2cm, 3/4in dice
7.1ounceschorizospicy, peeled if necessary, cut into 2cm, 3/4in dice
4eggs
2tablespoonschopped coriander
Instructions
Heat 4 tablespoons of the oil in a small, heavy saucepan. Add the onion and fry over a medium heat for 5 minutes until softened. Add the garlic, chillies, and paprika, and fry gently for 1 minute. Add the tomatoes, sugar, and parsley, and bring to the boil. Season, reduce the heat, and simmer for 30 minutes.
When the salsa has reduced to a thick, dark sauce, remove from the heat and mash it with a potato masher. Set aside.
In a large, heavy frying pan, heat the remaining oil. Fry the potatoes for 5 minutes over a medium heat. Add the chorizo and fry for 5 minutes more, until everything is well browned.
Take the pan from the heat and stir in the tomato salsa. Make 4 large holes in the mixture and crack the eggs into the holes.
Return the pan to the heat and fry the eggs for 5 minutes, or until cooked as you prefer. Sprinkle with the coriander and serve from the pan, with tortillas or crusty bread on the side.