Eggs with Bacon, Chorizo and Ham (Duelos y quebrantos)

Name: Eggs with Bacon, Chorizo and Ham (Duelos y quebrantos)
Total time: 30 min
Yield: 4 servings
Cuisine: Spanish & Portuguese
Ingredients: 4 chorizo sausages, diced; 200 g bacon (panceta), diced; 200 g serrano ham (or other dry-cured ham), diced; 3 cloves of garlic, finely chopped; 4-5 tbsp olive oil; 10-12 eggs; salt

Time: 30 min4 servingsapprox. 850 kcal / serving (estimated)approx. 50 g protein / serving

The name duelos y quebrantos means something like sorrows and breakages. Cervantes mentions it in the very first paragraph of Don Quixote as the hero's Saturday meal, which earned this dish from La Mancha a place in literary history. The recipe brings together bacon, chorizo, ham and eggs, so it is very filling and best served in small portions.

Eggs with Bacon, Chorizo and Ham (Duelos y quebrantos) (illustration)

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Method

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Finely chop the chorizo, bacon, ham and garlic. Lightly salt the bacon.
Heat the olive oil in a pan and fry the bacon, chorizo, ham and garlic in it, stirring now and then.
Crack the eggs over them and stir until they are cooked to the firmness you like. (The traditional recipe sometimes includes lamb brains, which can be left out today.)
Serve immediately while hot.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Duelos y quebrantos (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

Tips

Fry the bacon first, over a low heat, so it releases its fat, and only then add the chorizo and ham.
Do not beat the eggs beforehand; crack them into the pan and stir them loosely so they stay creamy.
The ham and chorizo are salty enough, so the eggs need hardly any salt. Taste, then adjust the seasoning.

Frequently asked questions

How can I make a lighter dish of it?

Halve the amount of meat, keep the eggs, and serve it with a fresh tomato salad.

What should I serve it with?

With fresh bread, straight from the pan. In Spain, red wine often goes alongside it too.

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