Chorizo Huevos Roto (Traditional Spanish breakfast)

Chorizo Huevos Roto (Traditional Spanish breakfast)

Serves 4


  • 4 large potatoes peeled and cut into1 cm slices
  • 1 packet Gotzinger Chorizo cut diagonally into 1cm pieces
  • 1/3 cup of olive oil
  • 3 cloves crushed garlic
  • 1 finely sliced onion
  • 1/4 teaspoon cracked black pepper
  • ½ teaspoon red chili flakes
  • 1 tablespoon smoked paprika
  • 1 vegetable stock cube dissolved in 1 cup of boiling water 
  • 4 eggs

  • Flat leaf parsley and lemon wedges to serve


  1. Preheat oven to 180 fan forced and then in a baking dish, arrange the potatoes so that each piece is just overlapping in a scalloped look.
  2. Combine next 7 ingredients and pour over potato pieces and bake until golden. This may take 1 hr.
  3. BBQ or fry chorizo pieces until golden on both sides and fry the eggs.
  4. To serve scatter the chorizo pieces over the potato bake and top with a fried egg. Garnish with flat leaf parsley and a wedge of lemon.
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Spicy Kabana Spinach and Risoni Soup

Spicy Kabana, Spinach and Risoni Soup

Serves 4


  • 1 packet Gotzinger Kabana sliced diagonally into 1 cm pieces
  • 1 tablespoon olive oil
  • 2 large brown onions roughly chipped
  • 3 cloves minced garlic
  • 1 teas red chili flakes
  • 2 sticks celery finely sliced
  • 1 large carrot finely chopped
  • 2 tablespoon tomato paste
  • 1 heaped tablespoon Italian spices
  • ½ teaspoon each of salt and cracked black pepper
  • 3 bay leaves
  • 4 cups chicken broth
  • 1 400g tin crushed tomatoes
  • ½ cup risoni pasta
  • 2 tightly packed cups of baby spinach
  • 1 cup shaved Parmesan cheese
  • 1 loaf of crusty bread
  • Roughly chopped flat leaf parsley to garnish


  1. On medium heat in a non-stick fry pan brown kabana pieces on both sides and set aside. (No oil required)
  2. In a large saucepan heat the olive on a medium to low heat, then add the onion and caramelize for 5 to 10 minutes.  Stir in the garlic and chili and cook for another minute.
  3. Add the celery, carrot, tomato paste, spices, salt and pepper, bay leaves, broth and tinned tomatoes mixing well. Cook on a medium to low heat for 20 minutes with the lid on until carrots and celery are cooked through.
  4. Remove the lid and bring back to the boil, then stir in the risoni pasta and cook on a light boil until pasta is al dente.
  5. Fold through the Kabana pieces and baby spinach. Remove from heat and rest for a minute before serving to enable the spinach to wilt.
  6. Serve in bowls, scattered with Parmesan cheese and a side of crusty warm bread.
  7. Garnish with parsley

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      Gotzinger Rookworst

      Dutch Stamppot with Rookworst

      Serves 6


      • 3 Rookworst, sliced

      • 900g potatoes, chopped

      • 500g butternut squash, chopped

      • 250g sweet potatoes, chopped

      • 3 large carrots, chopped

      • 2 large parsnips, chopped

      • 1 large turnip, chopped

      • 1 large leek, finely chopped

      • 1 brown onion, finely chopped

      • 500g cabbage, finely chopped

      • ½ cup unsalted butter

      • Salt and pepper

      • ½ cup chopped fresh
        parsley leaves


      1. Place the chopped vegetables in a large stock pot, add water to cover. Place over heat, cover, bring to the boil, then reduce heat and simmer until vegetables are tender, around 20 mins.

      2. Grill sliced Rookworst until browned.

      3. Drain and mash the vegetables. Add the butter and parsley.

      4. Serve with the grilled Rookworst.

       Shop the ingredients here.

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