Peperina Spanish Breakfast

This a wonderful brunch dish by Peperina is a simple and very tasty dish to recreate at home on a lazy weekend. Top some thick cut toast with 2 fried or poached eggs and some grilled tomato, rocket and parmesan. Any green leaves or cheese would suffice if you have something in the fridge. Add your homemade croquetas and a side of homemade relish. That’s it, a perfect Spanish breakfast!


  • for the croquetas:
  • 100 g spicy chorizo, diced
  • 2 cup mashed potato, cold
  • 1 tsp sweet paprika
  • 0.50 cup grated cheddar
  • 2 eggs
  • 2 eggs yolks
  • sprinkle chopped parsley
  • 1 cup plain flour
  • 1 cup milk
  • 0.50 cup vegetable oil
  • 200 g breadcrumbs
  • salt and pepper
  • for the relish:
  • 1 tsp olive oil
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 small fresh red chilli, halved, deseeded, finely chopped
  • 500 g ripe vine-ripened tomatoes, coarsely chopped
  • 2 tsp brown sugar
  • 2 tsp white wine vinegar


  1. For the Croquetas:
  2. Mix together the chorizo, potato, paprika, cheese, yolks, and parsley.
  3. Season with salt and pepper.
  4. Shape into little tablespoon sized cylinders and put in the refrigerator to cool.
  5. Whisk together the eggs and milk.
  6. Roll the croquettas in flour; dip in the egg wash and then roll again in breadcrumbs.
  7. Shallow fry the croquettas until golden and crispy.
  8. Sprinkle with salt and serve immediately with a little green salad.
  9. For the relish:
  10. Heat the oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring often, for 5 minutes or until soft. Add the garlic and chilli, and cook, stirring, for 2 minutes or until aromatic.
  11. Add the tomato to the onion mixture and cook, stirring occasionally, for 5 minutes or until the tomato breaks down.
  12. Add the sugar and vinegar, and cook for 10 minutes or until the mixture thickens. Set aside to cool.


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