Serves 4
40 min
Spanish Eggs with Chorizo & Peppers
Recipe GLPR5ef4387fe9eb12
A vibrant Spanish-inspired dish combining tender steamed potatoes, sautéed peppers and onions, sliced chorizo, and fried eggs. This hearty main course brings together smoky chorizo oils, caramelized vegetables, and crispy potatoes, all topped with perfectly cooked eggs.
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Ingredients
500g baby new potatoes
2 onions, sliced
2 red peppers, deseeded and cut into strips
200g cooking chorizo, sliced
4 eggs
2 tbsp olive oil
Directions
Place the baby new potatoes in a steamer basket and steam over boiling water for 15–20 minutes until tender and cooked through. Transfer to a cutting board and let cool slightly, then cut each potato in half.
While the potatoes steam, heat 1 tbsp of olive oil in a large non-stick pan over medium heat. Add the sliced onions and red pepper strips, cooking for about 10 minutes, stirring occasionally, until the vegetables are soft and beginning to caramelize.
Push the cooked vegetables to the side of the pan. Add the sliced chorizo to the empty space and cook for 4–5 minutes, stirring occasionally, until the chorizo is heated through and releases its oils. Transfer the entire mixture to a plate and set aside.
Heat the remaining 1 tbsp of olive oil in the same pan over medium-high heat. Add the halved potatoes and fry for about 10 minutes, stirring occasionally, until golden and beginning to crisp at the edges. Season with salt and pepper to taste.
Return the chorizo and vegetable mixture to the pan with the potatoes, stirring gently to combine and heat everything through for 1–2 minutes.
In the same pan (or a separate non-stick pan if preferred), fry the eggs to your liking—sunny-side up or with cooked whites, ensuring the whites reach a minimum internal temperature of 160°F if you prefer fully cooked yolks.
Divide the potato and vegetable mixture among four plates. Top each serving with one fried egg. Serve immediately while hot.
