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A very hearty dish with Spanish origins, quick to make and can be part prepared the day before and finished off with the eggs when ready to eat.

Serves: 4
Preparation Time: 15-20 minutes
Cook Time: 15 minutes

INGREDIENTS:

1 lb 1 oz of baby potatoes (skin on)
2 onions, sliced
2 green peppers, deseeded and cut into strips
7 oz chorizo, cut into chunks (about 1 inch) thick
4 eggs
8 oz can of chopped tomatoes
2 cloves of garlic, crushed or thinly sliced
1½ tablespoons of olive oil

METHOD:

Cook the potatoes either by steaming or boiling for about 20 minutes until tender. Drain and set aside.

Heat the oil in a large frying pan (non-stick) and add the peppers, onions, garlic and cook until softened. Push the peppers to one side, or remove from the pan and cook the chorizo until slightly browned around the edges and releasing the lovely red oil. Remove all from the pan.

Slice the potatoes (not too thinly) and fry in the pan, adding a little more oil if necessary. Fry until golden and quite crispy. Add the tomatoes and stir in the rest of the mix until heated through. Season to taste. (At this point you can cover and refrigerate the dish for the next day, or later on. Ensure that the mixture is hot before you top with the eggs in the next stage).

Heat the oven to 160C/320F. Transfer the mixture to a shallow ovenproof dish and keep warm in the oven.

After 5 minutes, crack 4 eggs on to the top of the mixture, spaced evenly. Put back into the oven and bake for 8-10 minutes, or until the eggs are just set on the top of the dish, but not hard.

Serve with crusty bread.