Spanish eggs with chorizo & peppers

Spanish eggs with chorizo & peppers

  • Rating: 5 out of 5.19 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

You'll need only five ingredients for this brunch-friendly one-pan recipe- let paprika from the sausage infuse the onion and new potatoes

Nutrition: per serving
NutrientUnit
kcal415
fat24g
saturates7g
carbs32g
sugars11g
fibre5g
protein19g
salt0.9g
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Ingredients

Method

  • STEP 1

    Steam the potatoes for 15-20 mins or until cooked.

  • STEP 2

    Heat 1 tbsp oil in a non-stick pan. Add the onions and peppers, then cook for about 10 mins until soft. Push the peppers to the side of the pan and add the chorizo, sizzling until cooked though and releasing its oils. Transfer to a plate.

  • STEP 3

    Once cool enough, halve the potatoes. Heat 1 tbsp oil in another non-stick pan and tip in the spuds. Fry for about 10 mins until golden and beginning to crisp. Stir in the onion mix, heat through and season.

  • STEP 4

    Meanwhile, in the onion pan, fry the eggs to your liking. Place them on top of everything, allowing 1 egg per person.

Goes well with

Recipe from Good Food magazine, July 2013

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    Overall rating

    Rating: 5 out of 5.19 ratings

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