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Potato, pepper & chorizo stew with fried eggs

Contains pork – recipe is for non-Muslims only
Budget-friendly, Mexican-style pepper stew topped with an egg - a huevos rancheros for supper time

  • Prep: 15 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 493
  • Carbohydrates 38
  • Saturated Fat 8
  • Sugar 11
  • Protein 26
  • Fat 25
  • Fibre 6
  • Salt 1.4

Nutrition per serving

  • Calories 493
  • Carbohydrates 38
  • Saturated Fat 8
  • Sugar 11
  • Protein 26
  • Fat 25
  • Fibre 6
  • Salt 1.4

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

Method

  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.

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