Spanish Eggs with Chorizo

Indulge in a fiery brunch and enjoy the gorgeous Spanish combination of potatoes, chorizo and a runny egg!

Prep: 5mins

Cook: 40mins

Ready in: 45mins

Serving Size: 2

Dietary info: Dairy Free Breakfast/Brunch Meat Pregnancy Friendly


  • 3-4 white potatoes, peeled and cubed
  • 1 teaspoon of paprika
  • 1 red pepper, sliced
  • 200g chorizo, thickly sliced
  • 2 eggs per person
  • Fresh parsley
  • Olive oil

How To Make It

  • Step 1.

    Heat the oven to 180. Mix the potatoes in a bowl with a tablespoon of olive oil, pinch of salt and the paprika. Spread out on a baking tray and roast for 35-40 minutes.
  • Step 2.

    When the potatoes have been cooking for 20 minutes open the oven and add the red pepper to the tray
  • Step 3.

    Fry the chorizo in a pan then remove and set aside.
  • Step 4.

    Remove the tray from the oven and divide into bowls, adding the chorizo too.
  • Step 5.

    Fry the eggs to your preference and place on top of the potato mix. Top with fresh parsley.

Serve & Enjoy

Nutritional Info

Protein from the chorizo and protein, calcium and B-Vitamins galore from the eggs.

At Dad's Table

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