This traditional dish is known to appear at the beginning of Don Quixote de la Mancha
«A pot of something more cow than ram, salpicón most nights, duels and brokenness on Saturdays»
Duels and brokenness form part of the traditional cuisine of our country. During the start of Don Quijote of La Manchaa text of miguel de cervantes lets us see the good regard for this recipe for Saturdays. Currently it has remained as one more attraction for the visits that come to La Mancha called by Don Quixote.
«In a place in La Mancha, whose name I do not want to remember, not long ago there lived a hidalgo of those with a lance in a shipyard, an old buckler, a skinny hack and a running greyhound. A pot of something more cow than ram, with the most nights, duels and breaks on Saturdayslentils on Fridays, some added palomino on Sundays, they consumed the three parts of their hacienda».
To prepare this dish 6 eggs, 150 grams of chorizo, 150 grams of fresh bacon, 1 onion and 3 garlic cloves. The first thing you should do is cut the garlic and onion into julienne strips. Then, fry in a pan with oil for 10 minutes over low heat. Now, cut the chorizo into rounds and the bacon into strips.
When you have it, remove the excess from the sauce and add the bacon in its fat to fry it. When 2-3 minutes have passed, we add the chorizo until it takes on a golden color. Then we add the eggs and mix so that they look like scrambled eggs without the eggs being very dry. Finally, you will have prepared your plate of duels and losses.