Chorizo Eggs

Ingredients

• Vinegar

  Cider

  2 tbsp or 30g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Garlic

  Raw

  2 clove or 6g

• Onions

  Sweet, raw

  1 onion or 331g

• Pork and beef chorizo

  100g

• Parsley

  Raw

  10g

• White potatoes

  Flesh and skin, raw

  400g

• Yellow peppers

  Sweet, raw

  1 pepper, large or 186g

Directions

1. Preheat oven (220C/gas 8) Cut potatoes into 2cm chunks, keep skin on Place on baking tray, coat with 2tbsp veg oil and season generously with salt Cook for an initial 25min
2. MEANWHILE peel and finely slice red onion Slice yellow pepper lengthways into thin strips
3. Heat wide-based pan on medium-low heat with 1tbsp olive oil When hot, add sliced onion and pepper with big pinch of salt Cook for 15-20 mins or until softened and caramelised, stirring occasionally
4. MEANWHILE slice baby chorizo in half lengthways Peel and finely slice garlice Chop parsley finely including stalks
5. After potatoes have had 25mins, remove tray from oven, turn potatoes and scatter chorizo among them Return whole lot to oven for 10mins/until potatoes are tender and chorizo is golden
6. MEANWHILE heat separate pan(large enough for all eggs), with lid, with 1tbsp olive oil on medium-low heat Crack eggs into a bowl Once pan is hot, add eggs, cover, cook for 3 mins
7. MEANWHILE, add garlic to onions and pepper and reduce heat to low (add move olive oil if too dry) Add vinegar and 1tbsp sugar Mix and cook for 2min, remove from heat Remove cooked eggs and season with s&p
8. Stir most of parsley through pepper and onion mix Serve chorizo and potatoes with relish and eggs on top Scatter with remaining parsley