Heat half the oil in a pan with a lid
and add the onion and peppers. Fry for
10-15 mins until soft, then add the garlic
and chorizo and sizzle until the chorizo
releases its oils.
Add the potatoes and stir for 1 min.
Pour over the stock, cover with a lid and
simmer for 15 mins, or until the potatoes
are tender. Remove the lid and season.
Bring to the boil and boil rapidly to reduce
until most of the liquid has evaporated.
Meanwhile, fry the eggs in the
remaining oil. Spoon the stew onto
bowls, then place a fried egg on top
and serve sprinkled with parsley.