Potato, pepper & chorizo stew with fried eggs

Potato, pepper & chorizo stew with fried eggs

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(22 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 peppers (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 cloves, 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 eggs



    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, questions and tips

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8th Apr, 2020
I was dubious about this but so surprised how nice it was. I reduced the water to 500mls as that was enough to cover the potatoes and didn't bother with the egg but served it with broccoli for dinner. All the family loved it.
8th Sep, 2015
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.
2nd Mar, 2015
Really simple yummy comfort food. Easily halved for us . Did it as always have 1/2 a chorizo left from making a jambalaya. Perfect!
17th Apr, 2014
Added a pinch of fajita seasoning with peppers and onions. Was all very tasty!
7th Apr, 2014
Have made this several times and it's becoming a regular in my repertoire! Easy and tasty - it ticks all my boxes.
17th Feb, 2014
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.
16th Jan, 2014
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
22nd Jul, 2013
Easy and tastes great. I added 2 teaspoonsful of cipotle in adbo sauce to add to the Smokey flavour. Will make this again.
26th May, 2013
Really easy and quick and delicious to boot!
3rd Apr, 2013
Delicious and so easy to make x


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