Name: Spanish eggs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 700 gram potatoes, scrubbed, unpeeled, cut into wedges; 1 tablespoon vegetable or olive oil; 1 fresh chorizo sausage, thinly sliced; 2 brown onions, halved, thinly sliced; 1 red capsicum, thinly sliced; 3 clove garlic, thinly sliced; 400 gram can diced tomatoes; 100 gram baby spinach leaves, coarsely shredded; 4 eggs

Ingredients

700 gram potatoes, scrubbed, unpeeled, cut into wedges

1 tablespoon vegetable or olive oil

1 fresh chorizo sausage, thinly sliced

2 brown onions, halved, thinly sliced

1 red capsicum, thinly sliced

3 clove garlic, thinly sliced

400 gram can diced tomatoes

100 gram baby spinach leaves, coarsely shredded

4 eggs

Method

1.Place potato in a microwave-safe bowl. Cover with plastic food wrap. Microwave on High (100%) 6 minutes or until just tender.

2.Meanwhile, heat oil in a frying pan over high heat. Cook chorizo 3 minutes or until browned and crisp. Using a slotted spoon, transfer chorizo to a heatproof bowl. Add potato to pan; cook 5 minutes or until golden brown. Using a slotted spoon, transfer to heatproof bowl. Add onion and capsicum to pan; cook and stir 5 minutes or until softened.

3.Add garlic; cook and stir 30 seconds or until fragrant. Return chorizo and potato to pan. Add tomato and spinach; stir to combine. Season. Using the back of a spoon, make 4 indents in tomato mixture. Crack eggs into indents. Cook, covered, 7 minutes or until eggs are cooked to your liking. Serve sprinkled with pepper.

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Ingredients

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