Potato, pepper & chorizo stew with fried eggs

Potato, pepper & chorizo stew with fried eggs

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(16 ratings)

Prep: 15 mins Cook: 35 mins


Serves 4
Budget-friendly, Mexican-style pepper stew topped with an egg - a huevos rancheros for supper time

Nutrition and extra info

Nutrition: per serving

  • kcal493
  • fat25g
  • saturates8g
  • carbs38g
  • sugars11g
  • fibre6g
  • protein26g
  • salt1.4g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 pepper (we used a mixed pack of yellow, green and red), cut into chunks



    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 4 garlic clove, thinly sliced
  • 225g chorizo, cubed



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 650g potato, cut into chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 600ml chicken stock
  • 4 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • handful flat-leaf parsley, roughly chopped


  1. 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.

  2. 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.

  3. 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.

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Comments (17)

FransTryingToCook's picture

I found this really good for an easy week night dinner. Instead of stock I added a tin of chopped tomatoes and topped it up with water. Also added paprika as suggested in another post and it was lovely.

ellysia12's picture

Really simple yummy comfort food. Easily halved for us . Did it as always have 1/2 a chorizo left from making a jambalaya. Perfect!

kelvinder's picture

Added a pinch of fajita seasoning with peppers and onions. Was all very tasty!

janefbrown07's picture

Have made this several times and it's becoming a regular in my repertoire! Easy and tasty - it ticks all my boxes.

doughqueen's picture

Tried this recipe for the second time tonight making hollows in the potato mixture and tipping in an egg before putting a lid on the pan and finishing the cooking on the hob for around 5 minutes - no need for the oven.
Also tried half potato and half sweet potato but the whole dish was a bit sweet for us.

doughqueen's picture

This was very good although a little salty for us so I would use a weaker stock next time and reduce to about 400ml as there was a lot of liquid to simmer off.
When the potatoes were cooked I made 6 hollows in the mixture and added an egg to each, then put the pan in a hot oven for 10mins to cook the eggs. I will try leaving the pan with a lid on the hob to see if the eggs are equally good that way.

rozlun's picture

Easy and tastes great. I added 2 teaspoonsful of cipotle in adbo sauce to add to the Smokey flavour. Will make this again.

taracox's picture

Really easy and quick and delicious to boot!

sony08's picture

Delicious and so easy to make x

strudel's picture

Love this recipe and it is easy on the wallet. I add smoked paprika for extra flavour, and consume with a glass of red wine, just for authenticity ;)

goodfoodfox's picture

Make sure the pan you are cooking in is wide enough, it will help evaporate the liquid more quickly. Otherwise the potatoes will just go mushy if you need to boil for too long.

strudel's picture

Forgot to rate! 5 stars from me.

strudel's picture

Made this Saturday night with sweet potato instead of ordinary - went really well. Served it with crusty bread. Really tasty and simple to make. Leftovers are good for lunch the next day also.

toescantalk's picture

Superb midweek dish. The better the chorizo the better the taste!

andiet's picture

Just made this tonight and will definitely be making it again. Yummy!!

quinnga's picture

Very tasty dish - but not huge portions. I cooked it for 3 using the same amount of peppers and onion, only reducing the amount of potatoes and, obviously, eggs. This made it about right for 3 of us with some crusty bread, but I don't feel it would have been enough for four as the recipe stands - not as a main meal anyway. Enjoyed it very much though.

helen1t's picture

This is really really tasty and worth cooking but I found I didn't need the chicken stock - plain water would have done - as the chorizo made the stew salty enough.

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