- 100g cooking chorizo, cut into pieces
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 2 tbsp extra virgin olive oil
- 400g boiled potatoes, slightly crushed
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- garlic cloves, crushed in their skins
- 2 rosemary sprigs
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 2 parsley sprigs, leaves picked and chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- smoked paprika, to taste
Fry the chorizo in the olive oil with the crushed potatoes, garlic and rosemary. Allow the chorizo to form a crust before turning.
Meanwhile, fry the eggs the way you like them. Mix the potatoes with the parsley and a light dusting of smoked paprika. Serve the eggs on top of the potatoes with a further dusting of paprika, if you like.