This is a hearty meal which providing you leave out the crispy fried chorizo is also ideal for vegetarians. It makes a quick and tasty supper dish as it only takes 10 minutes to prepare and about 20 minutes to cook
1 tbsp olive oil
1 medium onion, finely chopped
Garlic to taste (I use probably 2 cloves)
1 tsp sweet paprika
8 oz potatoes, diced
1 large tin tomatoes
Handful of peas
Handful of sweet corn
Small tin of red peppers
3 oz sliced mushrooms
2 large free-range eggs
- Preheat the oven to 180°C
- Par-boil the potatoes so they are just soft
- Heat olive oil in a large pan and fry onions and garlic until soft.
- Add paprika and stir in the parboiled potatoes.
- Pour over the tinned tomato
- Stir through the peas, sweet corn, sliced red peppers, mushrooms and if using the fried chorizo.
- Spoon into an ovenproof dish. Make an indent in the mixture and crack in the eggs
- Pop into the oven for 15 minutes for runny eggs, I like mine hard so leave for around 20 minutes.
This is also good if like me you want to empty the cupboards before going away. Just before our trip last week I had a small piece of garlic chicken, some bacon lardons, 2 potatoes, an onion, a couple of eggs and a chunk of cheese sitting in the fridge. So not wanting to waste anything…..
I par-boiled the potatoes and then cut into chunks, fried them with the bacon, chicken, and onion. I added a small red pepper and some sliced mushrooms. I fried them all off to make sure that everything was cooked as once in the oven the eggs wouldn’t take long and there is nothing worse than hard potatoes or uncooked chicken. After checking the cupboard I found a quarter of a tube of tomato purée so that was also stirred through.
After transferring to an oven-proof dish, I dropped in the eggs and topped with grated cheese. Delicious!