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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7th Sep, 2012
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
25th Apr, 2012
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.
26th Mar, 2012
Forgot to rate! 5 stars from me.
26th Mar, 2012
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.
18th Mar, 2012
Superb midweek dish. The better the chorizo the better the taste!
28th Feb, 2012
Just made this tonight and will definitely be making it again. Yummy!!
21st Feb, 2012
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.
17th Feb, 2012
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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