Spanish eggs with chorizo & peppers

Contains pork – recipe is for non-Muslims only
You’ll need only five ingredients for this brunch-friendly one-pan recipe- let paprika from the sausage infuse the onion and new potatoes

Prep:10 mins
Cook:30 mins

Serves 4
Easy

Nutrition per serving

kcal 415
fat 24g
saturates 7g
carbs 32g
sugars 11g
fibre 5g
protein 19g
salt 0.9g

Ingredients

500g baby new potatoes
2 onions, sliced
2 red peppers, deseeded and cut into strips
200g cooking chorizo, sliced
4 eggs

Method

Steam the potatoes for 15-20 mins or until cooked.
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.
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.
Meanwhile, in the onion pan, fry the eggs to your liking. Place them on top of everything, allowing 1 egg per person.