4 large eggs
2 medium waxy potatoes, peeled and coarsely grated
1 onion, thinly sliced
1tbsp fresh thyme
1tbsp plain flour
1/2tsp smoked paprika
20g unsalted butter
100g cured chorizo sausage, sliced
Salt and pepper
Grate the potatoes and dry them a clean tea towel. Try to squeeze out any excess water before placing in a bowl with the onion, thyme, paprika and flour. Season with salt and pepper.
Fry the chorizo until it starts to release its oils. Add the butter, potato and onion and spread into thin layer.
Cook on a medium heat until it starts to brown, then break up and brown again. This will take about eight to 10 minutes. Make four wells in the mixture and crack in the eggs. Continue cooking until the whites have just started to set. Place under a pre-heated grill and cook until the whites are set.