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
  • 0.5 cup grated cheddar
  • 2 eggs
  • 2 eggs yolks
  • sprinkle chopped parsley
  • 1 cup plain flour
  • 1 cup milk
  • 200 g breadcrumbs
  • 0.5 cup vegetable oil
  • 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


For the Croquetas:

  • Mix together the chorizo, potato, paprika, cheese, yolks, and parsley.
  • Season with salt and pepper.
  • Shape into little tablespoon-sized cylinders and put in the refrigerator to cool.
  • Whisk together the eggs and milk.
  • Roll the croquettas in flour; dip in the egg wash and then roll again in breadcrumbs.
  • Shallow fry the croquettas until golden and crispy.
  • Sprinkle with salt and serve immediately with a little green salad.

For the relish:

  • 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.
  • Add the tomato to the onion mixture and cook, stirring occasionally, for 5 minutes or until the tomato breaks down.
  • Add the sugar and vinegar, and cook for 10 minutes or until the mixture thickens. Set aside to cool.