Potato, pepper & chorizo stew with fried eggs
Ingredients
- Step 1 2 tbsp olive oil
- Step 2 1 large onion, sliced
- Step 3 3 peppers (we used a mixed pack of yellow, green and red), cut into chunks
- Step 4 4 garlic cloves, thinly sliced
- Step 5 225g chorizo, cubed
- Step 6 650g potato, cut into chunks
- Step 7 600ml chicken stock
- Step 8 4 eggs
- Step 9 handful flat-leaf parsley, roughly chopped
Calories: 493
Carbohydrate: 38 g
Protein: 26 g
Fat: 25 g
Cook time: 50 minutes
Prep time: 15 minutes
Total time: 65 minutes
Servings: 4
TAGS
Dinner
Main course
Mexican
Josh Eagleton
30-60 minute
4 serving
600 kcal or less
Budget
Folate
Good Food
Good source of vitamin c
Healthy
Huevos ranchero
Main
Mexican egg
Pepper pot
pepper
Ranch egg
Value meal
Directions
- Step 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.
- Step 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.
- Step 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.