- 2 tbsp olive oil
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
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.