Best morning-after breakfast

Fried eggs with roasted potato, peppers and chorizo

Serves 6

  • 2 medium potatoes, cut into 3cm chunks

  • sea salt

  • freshly ground black pepper

  • 150 g good-quality raw iberico chorizo

  • 1 red pepper, deseeded and sliced into strips

  • 1 large handful of ripe cherry tomatoes

  • 6 large free-range eggs

  • a few sprigs of fresh flat-leaf parsley, leaves picked and chopped

  • crusty bread, to serve

Parboil the potatoes in a pan of salted boiling water for 5 to 6 minutes, or until almost cooked through. Drain and leave to steam dry.



Cut the chorizo into 2cm chunks and place in a large non-stick ovenproof frying pan. Cook in the hot oven for a couple of minutes to render out the fat and give it a bit of colour. Carefully pull out the pan, give it a jiggle and add the sliced pepper. Return to the oven for 1 to 2 minutes, or until the pepper starts to soften. Add the potatoes and tomatoes to the pan and give it a good shake so that everything gets coated in all the lovely chorizo oil. Return to the oven for 2 to 3 minutes, or until everything is cooked through and nicely coloured.



Remove the pan from the oven and use the back of a spoon to make four wells in the mixture. Crack your eggs, one by one, into the wells. Season with salt and pepper, then return the pan to the oven for about 2 minutes (depending on how you like your eggs). Keep a close eye on the pan and pull it out as soon as the eggs are done to your liking. Scatter with chopped parsley, then take the pan to the table for everyone to tuck in. Serve with hunks of crusty bread.

Nutritional Information

Best morning-after breakfast

My Spanish-style take on the full English

0 foodies cooked this
Whatever you got up to the night before, this fabulous one-pan fry-up will sort you right out
Serves 6
25m
Super easy
Method

This recipe makes the perfect Boxing Day breakfast to share with family or friends. Fire up the oven an hour or so before you're ready to cook. When the temperature has reached between 180°C and 200°C (check with your thermometer) and the smoke and flames have died down, you can start cooking. I've given you timings for a freshly fired up oven so just bear in mind that you may need to cook this dish a little bit longer if you're reigniting an earlier fire by throwing on a few extra logs. Always keep an eye on the fire and top up the heat source, if needed.

Parboil the potatoes in a pan of salted boiling water for 5 to 6 minutes, or until almost cooked through. Drain and leave to steam dry.

Cut the chorizo into 2cm chunks and place in a large non-stick ovenproof frying pan. Cook in the hot oven for a couple of minutes to render out the fat and give it a bit of colour. Carefully pull out the pan, give it a jiggle and add the sliced pepper. Return to the oven for 1 to 2 minutes, or until the pepper starts to soften. Add the potatoes and tomatoes to the pan and give it a good shake so that everything gets coated in all the lovely chorizo oil. Return to the oven for 2 to 3 minutes, or until everything is cooked through and nicely coloured.

Remove the pan from the oven and use the back of a spoon to make four wells in the mixture. Crack your eggs, one by one, into the wells. Season with salt and pepper, then return the pan to the oven for about 2 minutes (depending on how you like your eggs). Keep a close eye on the pan and pull it out as soon as the eggs are done to your liking. Scatter with chopped parsley, then take the pan to the table for everyone to tuck in. Serve with hunks of crusty bread.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 277 14%
  • Carbs 10.3g 4%
  • Sugar 2.6g 3%
  • Fat 19.1g 27%
  • Saturates 6.7g 34%
  • Protein 14.5g 32%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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