AD| Spanish Eggs made with Spanish Cooking Chorizo for a delicious and fiery brunch!
I love cooking with chorizo, in fact those of you who have been following me for a while know that I cook with it A LOT. Be it a risotto, quesadilla, jambalaya or a companion to some white fish there’s barely a dish that isn’t improved by adding some chorizo.
Today I’ve joined forces with the Spanish Chorizo Consortium to share my favourite brunch, Spanish eggs made with paprika roasted potatoes, red peppers and chorizo. It’s really easy to make, perfect for a lazy Saturday or Sunday and is a really good way of using chorizo to flavour the food your making.
To make the dish here’s what you need to do.
Peel 3-4 white potatoes and cut into cubes. Mix in a bowl with a tablespoon of olive oil and a teaspoon of paprika then spread out on a baking tray and roast for 40 minutes.
When the potatoes have been cooking for 20 minutes, dice up a red pepper and add to the tray. 10 minutes later, thickly slice 2-3 cooking chorizo sausages and add to the pan.
Fry an egg in one pan, then spoon the chorizo, pepper and potato mix onto a plate. Top with a sunny-side up egg and some diced parsley. That’s it!
Now, to be considered authentic Spanish Chorizo it needs to: