Easy
15 min
Ingredients
- 6 Tablespoons Olive Oil
- 1 Medium Onion (finely chopped)
- 2 Pieces Garlic (finely chopped)
- 2 Units Green Chili Peppers (finely chopped)
- 1 Teaspoon Paprika
- 1 Can Diced Tomatoes (14oz)
- 1/2 Teaspoon Granulated Sugar
- 1 Tablespoon Parsley (finely chopped)
- 3 Cubes MAGGI® Chicken Tomato Cubes
- 2 Units Potatoes (medium, cooked and diced)
- 200 Grams Chorizo (casing removed, cut into 2cm pieces)
- 4 Large Eggs
- 2 Tablespoons Chadon Beni
Instructions
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1. 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.
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2. When the salsa has reduced to a thick dark sauce, remove from the heat and crush it with a potato masher. Set aside.
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3. 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.
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4. 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.
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5. Return the skillet to the heat, fry the eggs for 5 minutes, or until cooked to your preference. Sprinkle with the chadon beni and serve from the pan, with tortillas or crusty bread on the side.