Broken Eggs with Chorizo and Crispy Potatoes
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Ingredients
- 6 large eggs
- 150 g chorizo, sliced
- 500 g baking potatoes, peeled and diced
- 2 garlic cloves
- 4 tbsp vegetable oil for frying
- 1 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 537 kcal
- Protein
- 24.6 g
- Carbohydrate
- 21.4 g
- of which sugars
- 1.8 g
- Fat
- 38.1 g
- of which saturates
- 9.6 g
- Fibre
- 3 g
- Salt
- 1.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large frying pan and fry the diced potatoes for 12-15 minutes, turning often, until golden and tender.
- 2
Add the chorizo and garlic and fry for 4 minutes until the chorizo is cooked through.
- 3
Crack the eggs over the top, cover and cook for 3-4 minutes until the whites are set but the yolks still soft.
- 4
Break the eggs up roughly with a spoon so the yolks run through the potatoes and chorizo.
- 5
Scatter with parsley and serve immediately.
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