Spanish Nachos (Bravas Soggy Crisps)

Name: Spanish Nachos (Bravas Soggy Crisps)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 as a snack
Cuisine: Mexican
Ingredients: 1 small onion, diced; 4 cloves garlic, diced; 1 tbs olive oil; 2 tsp chilli flakes; 1 tbs smoked paprika; ½ tbs ground cumin; ½ tbs dried parsley; 2 bay leaves; 2 x 400g tinned diced tomatoes; 2 tbs red wine vinegar; 1 packet kettle style potato crisps; 2 chorizo, chunky dice; 2 eggs

Forget the fancy tapas bars, this is the ultimate beer snack! My Spanish Nachos with soggy bravas sauce! A simple recipe that will be a fun fan favourite for your next session on the beers.

Serves: 4 as a snack
Prep: 15 mins
Cook: 10 mins
Difficulty: Easy

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Ingredients

1 small onion, diced
4 cloves garlic, diced
1 tbs olive oil
2 tsp chilli flakes
1 tbs smoked paprika
½ tbs ground cumin
½ tbs dried parsley
2 bay leaves
2 x 400g tinned diced tomatoes
2 tbs red wine vinegar
1 packet kettle style potato crisps
2 chorizo, chunky dice
2 eggs

Method

Cook onion and garlic in olive oil until softened, add spices and herbs. Top with tinned tomatoes, vinegar and salt. Mix to combine and allow to simmer gently for 5–10 minutes, if it looks like it needs it, add a little water to loosen.
While the bravas sauce is cooking, starting in a cold pan with medium heat add the chorizo and cook until crisp. Remove from pan to paper toweling to drain. Using the same pan, cook your eggs sunny side up in the chorizo oil.
Bring it all together by blitzing the bravas sauce (be sure to remove the bay leaves first) until you get a nice smooth consistency and then toss through the chips with the chorizo. Serve to a large bowl and top with fried eggs! Enjoy with a an ice cold beer!