Imported from Instagram

Crispy Potato, Egg and Chorizo Breakfast Bowl

Name: Crispy Potato, Egg and Chorizo Breakfast Bowl
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 1 servings
Cuisine: European
Ingredients: 4 tbsp Greek yogurt (Natural); 1 Lemon juice (Juice of 1 whole lemon); 0.5 Garlic (Grated; source does not specify clove or bulb); Coriander (A handful, diced; some is used in the yogurt and some as garnish); Salt (To season; also salt the potato cooking water); Black pepper (To season; use a touch on the eggs); Baby potatoes (A handful); Olive oil (For dressing the potatoes); 0.5 Red onion (Diced; garnish); 3 Eggs; Diced chorizo (A handful; reserve half for garnish); 1 tsp Neutral cooking oil (For frying the chorizo); Water (A little, optional, to loosen the yogurt sauce; additional water for boiling potatoes)

Recipe by Lochan Nowacki @lochan_nowacki · Instagram

Imported by Blak Rabbit on SeeMeCook

A savory breakfast bowl of crisped baby potatoes, eggs and crispy chorizo served with a tangy Greek yogurt, lemon and coriander sauce. Red onion and reserved chorizo add a fresh, savory finish.

1 servings60 minEuropean

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Ingredients

4 tbsp Greek yogurt (Natural)
1 Lemon juice (Juice of 1 whole lemon)
0.5 Garlic (Grated; source does not specify clove or bulb)
Coriander (A handful, diced; some is used in the yogurt and some as garnish)
Salt (To season; also salt the potato cooking water)
Black pepper (To season; use a touch on the eggs)
Baby potatoes (A handful)
Olive oil (For dressing the potatoes)
0.5 Red onion (Diced; garnish)
3 Eggs
Diced chorizo (A handful; reserve half for garnish)
1 tsp Neutral cooking oil (For frying the chorizo)
Water (A little, optional, to loosen the yogurt sauce; additional water for boiling potatoes)

Steps

1
Stir the Greek yogurt, lemon juice, grated garlic and diced coriander together in a bowl. Season with salt and pepper. If you prefer a looser sauce, stir in a little water.
2
Bring a pot of water to a boil and salt it. Add the baby potatoes and cook for 10–12 minutes, until a fork passes into them easily.
3
Drain the potatoes. Flatten them on a baking tray, then dress them with olive oil, salt and pepper.
4
Bake the flattened potatoes at 180°C (356°F) for about 30 minutes. Check regularly and continue until they are as crispy as you like.
5
Heat 1 teaspoon of oil in a pan and fry the diced chorizo until crispy.
6
Transfer the chorizo to a plate lined with kitchen towel so it can crisp further. Keep half aside for garnish, and leave the rendered chorizo oil in the pan.
7
Fry the eggs in the same pan, using the chorizo oil. Season them with a touch of pepper; the source notes that the chorizo oil is salty, so extra salt is not needed.
8
Dice the red onion and any remaining coriander intended for garnish.
9
To assemble, add the yogurt sauce to a bowl with the crispy potatoes. Top with the eggs, diced red onion, coriander and reserved chorizo.

Notes

The source does not specify an amount for the potatoes, chorizo, coriander, or olive oil. It also says to garnish with eggs; the assembly step uses the listed red onion, coriander, and reserved chorizo as garnish.