- with fresh chives, grated parmesan and fried eggs 🍳
Serves 3-4
Ingredients
3 large baking potatoes
225g chorizo ring, chopped
1 medium onion, chopped
1 minced garlic garlic
1 tsp smoked paprika
1/2 tap cayenne pepper
Freshly ground black pepper
3 large eggs
Drizzle of olive oil
30g parmesan, grated
Chopped chives for serving
Method
- Preheat oven to gas mark 6 / 200 degrees C
- Dice the potatoes into small chunks and part boil in a saucepan of water for 5-6 minutes
- Drain the potatoes and add them onto a large bowl alongside a drizzle of olive oil, smoked paprika, cayenne pepper, minced garlic, fresh chives and toss to coat
- Spread into an even layer and roast for 30 minutes
- Whilst the potatoes are roasting, add a drizzle of olive oil into a cast iron skillet over a medium-high heat
- Add the onion and chorizo and cook until the chorizo is crispy and the onions are soft
- Once the potatoes have roasted, add them to the skillet and mix to coat in the chorizo juices
- Using a spoon, move the potato mixture to create 3 wells
- Crack an egg into each well and season with salt and pepper
- Add back onto the hob and cook until the whites of the eggs are set but the yolk is still runny - Top with grated parmesan, chopped chives and red pepper flakes to serve
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