Spanish Eggs with Chorizo
Indulge in a fiery brunch and enjoy the gorgeous Spanish combination of potatoes, chorizo and a runny egg!
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
Protein from the chorizo and protein, calcium and B-Vitamins galore from the eggs.