The BBC Good Food logo
Potato, pepper & chorizo stew with fried eggs

Potato, pepper & chorizo stew with fried eggs

By
Rating: 5 out of 5.22 ratings
Rate
loading...
Magazine subscription – 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal493
fat25g
saturates8g
carbs38g
sugars11g
fibre6g
protein26g
low insalt1.4g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 5 out of 5.22 ratings

Sponsored content