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Duelos y quebrantos
Duelos y quebrantos: La Mancha's scrambled eggs with chorizo and bacon
Cervantes names this dish in the first lines of Don Quixote as the knight's Saturday supper, and in La Mancha it is still a quick, filling plate of soft eggs scrambled into fried chorizo and streaky bacon. It turns up for a late breakfast in roadside inns near Campo de Criptana, or for supper on a busy weeknight with bread and a salad. This contains pork (chorizo and bacon). Chef's tip: take the pan off the heat while the eggs still look slightly wet; they finish cooking on the plate.
- Total time
- 17 min
- Difficulty
- easy
- Serves
- 2
Ingredients
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Fresh ingredients (2)
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Method
0/4 doneStep 1: Warm 1 tbsp olive oil in a frying pan over a medium heat and add 2 ⅞ oz streaky bacon or pancetta and 2 ⅞ oz cooking chorizo. Fry for 5–6 minutes, stirring, until the bacon is crisp and golden and the chorizo has released its red oil and reached 160°F.
6 minStep 2: Lightly beat 5 eggs with 1 pinch salt, just to break up the yolks; a few streaks of white are fine.
Step 3: Lower the heat, pour the eggs into the pan and stir slowly with a spatula, folding from the edges, for 2–3 minutes until they form soft, glossy curds tinted orange with chorizo oil. A common mistake is high heat, which makes the eggs dry and rubbery.
3 minStep 4: Take off the heat while still slightly loose and serve at once, with bread if you like.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 33 g
- Carbs
- 2 g
- Fat
- 47 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does duelos y quebrantos take?
- About 17 minutes in total: 5 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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