4 portions
60 Min
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  • 1/2 Teaspoon Granulated Sugar
  • 2 Tablespoon Chadon Beni Finely chopped
  • 1 Tablespoon DLT Finely Chopped Parsley Finely chopped
  • 6 Tablespoon Olive Oil
  • 2 Piece Garlic Finely chopped
  • 4 Unit Egg
  • 200 Gram Chorizo, Pork And Beef Casing removed, cut into 2cm pieces
  • 2 Unit Potatoes, Raw, Skin Medium sized, cooked a potatoes, cooked and diced
  • 3 Cube Maggi Chicken Tomato Flavoured Seasoning Cubes 4G (Box Of 25) Crumbled
  • 2 Piece Green Chili Peppers Finely chopped
  • 1 Unit Onion Finely chopped
  • 1 Can Diced Tomatoes
  • 1 Teaspoon Spices, Paprika
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  • Heat 4 tablespoons oil in a small, heavy saucepan. Add onion and fry over a medium heat for 5 minutes until softened. Add the garlic, chili pepper and paprika, cook for 1 minute. Add tomatoes, sugar and parsley, and bring to a boil. Then add Chicken Tomato Cubes, reduce heat to low and simmer for 30 minutes.
  • When the salsa has reduced to a thick dark sauce, remove from the heat and crush it with a potato masher. Set aside.
  • In a large, heavy, skillet, heat the remaining oil. Fry the potatoes for 5 minutes over a medium heat. Add the chorizo and fry for another 5 minutes, until everything is well browned.
  • Remove the pan from the heat and stir in the tomato salsa. Then make four large holes in the mixture and crack an egg into each hole.
  • Return the skillet to the heat, fry the eggs for 5 minutes, or until cooked to your preference. Sprinkle with the chado beni and serve from the pan, with tortillas or crusty bread on the side.