Recipe of Duels and losses

Duellos y quebrantos is a traditional dish from La Mancha cuisine that incorporates very popular ingredients from this place; these are chorizo, bacon and eggs. This dish is well known around the world thanks to the book of Don Quixote, where exactly this dish is talked about. Don Quixote, the protagonist of the book, mentions this dish and points out that Alonso Quinone had duels and losses every Saturday.

We can find this dish in any restaurant in the Castillo-La Mancha area. Like all recipes, there are variations depending on the place, in this case, we provide you with all the steps you must follow to prepare delicious traditional duels and losses. Let’s go there!

Ingredients to make Duels and breaks:

• 4 eggs
• 2 pieces of pancetta strips (streaky bacon)
• 1 piece of sausage
• 1 splash of oil
• 1 pinch of salt

How to Duel and Break:

1. Start the recipe for duels and losses by cutting the bacon into medium strips and also the chorizo ​​into small pieces.
2. Take a wide frying pan, add a little oil and place the cut bacon, brown it over high heat. When it is golden remove it.
3. In the same pan, add a little oil if necessary, add the chorizo ​​and when it is cooked, turn off the heat.
4. You can use the same pan where you have sautéed the bacon and chorizo, but if you don’t want it to have a very strong taste, use another pan, place it and add the bacon and chorizo.
5. Place the eggs on a plate and add a little salt, keep in mind that the chorizo ​​adds a lot of flavor. Crack the eggs and place them on a plate.
6. Add the eggs on top of the chorizo ​​and the bacon, you must have the fire soft so that the eggs curdle and the ingredients acquire flavor.
7.  Stir the eggs until you get the desired consistency.
8.  The ideal is that there are some creamy scrambled eggs.
9. The recipe for duels and losses is almost ready!
10. When the eggs are to your liking, remove them immediately from the pan because if they do not continue cooking.
11. Serve immediately with some good pieces of loaf of village bread. Serve this dish in clay pots along with a good glass of wine. Ready and enjoy!

Don Quixote, book present in the recipe

This dish of mourning and loss became famous thanks to Don Miguel de Cervantes, protagonist of the book “Don Quixote”, in the first pages allusion is made to this recipe. We point out that it is a caloric but delicious dish.