Scrambled eggs with spicy sausage

HOW TO MAKE SCRAMBLED EGGS WITH CHISTORRA OR SAUSAGE

RECIPE FOR SCRAMBLED WITH SPICY SAUSAGE


Foto receta

300 g chistorra or chorizo sausage

 

4/6 free-range eggs

 

1 kg potatoes

 

1,5l oil for frying

 

salt


 MAKING 


1

Peel, wash and cut the potatoes into chips. Leave them to soak in cold water.

2

Heat the oil and add the potatoes when it begins to bubble. To fry correctly, use a lot of oil at a very high temperature. If you don’t have a large saucepan or a lot of oil we recommend frying the chips in two batches. When the potatoes are fried to light golden, place them on absorbent paper, and toss well in salt.

3

On the other hand, place the chistorra sausage or uncut chorizo in another frying pan with a little oil, brown on all sides without piercing or crushing them so they don’t lose their juices. Remove them, cool for 5 minutes, cut into slices and set aside.

4

In the same frying pan add a good splash of oil and fry the eggs over a medium heat. Cook them one by one so that the white is cooked, the edges golden and the yolk runny. Set them aside on a plate or tray.

5

Place a bed of potatoes on one or various plates, with the fried egg and the chistorra or chorizo arranged on top.


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