Potato Pepper & Chorizo Stew With Fried Eggs

Budget-friendly, Mexican-style pepper stew topped with an egg - a huevos rancheros for supper time

• Cooking Time Prep 15 mins
  Cook 35 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  493

• Protein

  26g

• Carbs

  38g

• Fat

  25g

• Saturates

  8g

• Fibre

  6g

• Sugar

  11g

• Salt

  1.4g

Ingredients

• 2 tbsp olive oil
• 1 large onion, sliced
• 3 peppers (we used a mixed pack of yellow, green and red), cut into chunks
• 4 garlic cloves, thinly sliced
• 225g chorizo, cubed
• 650g potatoes, cut into chunks
• 600ml chicken stock
• 4 eggs
• handful flat-leaf parsley, roughly chopped

Directions

1. Heat half the oil in a pan with a lid and add the onion and peppers. Fry for 10-15 mins until soft, then add the garlic and chorizo and sizzle until the chorizo releases its oils.
2. Add the potatoes and stir for 1 min. Pour over the stock, cover with a lid and simmer for 15 mins, or until the potatoes are tender. Remove the lid and season. Bring to the boil and boil rapidly to reduce until most of the liquid has evaporated.
3. Meanwhile, fry the eggs in the remaining oil. Spoon the stew onto bowls, then place a fried egg on top and serve sprinkled with parsley.

Categories: All Christmas, Meat