Sunshine eggs with chorizo and potato hash recipe
Created by The Tesco Recipes team
Indulge in a delicious brunch that's brimming full of brightly coloured peppers, chorizo and Desiree potatoes, topped with beautifully fried eggs. Start your day the right way with this hearty dish.
See method- Serves 6
- 10 mins to prepare and 30 mins to cook
- 463 calories / serving
Ingredients
- 1.5kg Desiree potatoes, cubed
- 2 tbsp olive oil
- 1 large onion, sliced
- 2 garlic cloves, crushed
- 3⁄4 tsp smoked paprika
- ½ tsp ground cumin
- 250g chorizo, roughly chopped
- 175g chargrilled peppers from a jar, drained and sliced
- 1 tbsp sunflower oil
- 6 eggs
- 2 tbsp finely chopped fresh parsley
Each serving contains
- Energy
- 1945kJ 463.0kcal
- Fat
- 22g
- Saturates
- 7g
- Salt
- 1.0g
- Sugars
- 6g
of the Reference intake
Carbohydrate 48.7gProtein 21.5gFibre 5.0g
Method
- Cook the potatoes in a large pan of boiling water for 8 mins. Drain well. Heat 1 tbsp olive oil in a frying pan over a medium heat. Fry the onion and garlic for 5 mins, or until softened. Add the paprika, cumin and chorizo; cook for 5 mins, or until golden. Remove from the pan and set aside.
- In the same pan, heat the remaining olive oil. Fry the potatoes for 10 mins, or until golden. Add the chorizo mixture along with the peppers. Season well and cook for a further 5 mins.
- Meanwhile, heat the sunflower oil in a separate frying pan. Crack in the eggs and cook until the whites have set and the yolks are still runny*. Transfer the hash to a platter. Top with the fried eggs and garnish with the parsley.
- See more Breakfast recipes
*If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, cook eggs until the whites and yolks are solid.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
