Spanish eggs with chorizo & peppers

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

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the potatoes by chopping them into quarters. Dice the onion and chop the peppers into strips. Chop chirizo if not using pre diced.

Step 2

Boil the potatoes for 10-15 mins or until cooked.

Step 3

Whilst the potatoes are cooking, heat 1 tsp oil in a non-stick frying 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 through and releasing its oils. Transfer to a plate.

Step 4

Drain the potatoes and leave for a few minutes in the pan to cool. Heat 1-2 tsp oil in your frying 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 5

Meanwhile, in the potato pan, poach the egg/s to your liking. Place them on top of everything, allowing 1 egg per person.

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