Jul 14 2026
Restaurants›Gypsy Kitchen›Hangover Bocadillo Recipe

Hangover Bocadillo Recipe

Inspired by Gypsy Kitchen
Time45m
Serves2

Toasted sandwich with harissa bacon, folded eggs, green chermoula, mahon cheese, garlic aioli, brava potatoes or side salad

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Bocadillo Ingredients

Chermoula Ingredients

Brava Potatoes Ingredients

Method

Bocadillo Preparation

  1. 1

    Prepare the Harissa Bacon

    In a skillet over medium heat, add the bacon strips. Cook until crispy, about 5-7 minutes. Add harissa paste in the last minute of cooking to coat the bacon. Remove from heat and set aside.

  2. 2

    Fold the Eggs

    In a bowl, whisk together the eggs with a pinch of salt. Heat a non-stick skillet over medium-low heat, add a little olive oil, and pour in the eggs. Cook gently, stirring occasionally to create soft folds. Once cooked, remove from heat.

  3. 3

    Assemble the Bocadillo

    Slice the bread pieces open and layer the harissa bacon, folded eggs, and slices of Mahon cheese inside. Spread garlic aioli on the inside of the bread if desired.

Chermoula Preparation

  1. 4

    Make the Green Chermoula

    In a food processor, combine parsley, cilantro, garlic, cumin, paprika, lemon juice, olive oil, and salt. Blend until smooth. Adjust seasoning to taste.

Brava Potatoes Preparation

  1. 5

    Prepare the Brava Potatoes

    Peel and cube the potatoes into bite-sized pieces. In a large pot, bring salted water to a boil and add the potatoes. Cook until fork-tender, about 10-15 minutes. Drain and let cool slightly.

  2. 6

    Fry the Potatoes

    In a skillet, heat olive oil over medium heat. Add the cooked potatoes and sprinkle with smoked paprika, garlic powder, and salt. Fry until golden and crispy, about 8-10 minutes.

More from Gypsy Kitchen