- In a large frying pan add the potatoes and 300ml stock and cook
for 10 minutes, until most of the liquid has been absorbed and the
potatoes are becoming tender. Remove the lid, add 1½ tablespoons of
oil and the whole garlic clove and fry the potatoes for 10-15
minutes, stirring occasionally, until golden.
- Meanwhile, heat the remaining oil in another frying pan, and
fry most of the onion (leave a little to garnish), peppers and
chorizo for 5 minutes, until slightly charred.
- Stir in the remaining garlic and chilli powder, followed by the
tomatoes and remaining stock. Simmer for 5 minutes, until
thickened, then season.
- Make four dips in the tomato sauce using the back of a spoon
and crack an egg into each dip, cover and cook over a gentle heat
for 6-8 minutes, until the yolk has set but is still runny*. Serve
straight away, scattered with the remainder of the spring onions,
and with the sauté potatoes.
*Public health advice is to avoid consumption of raw or lightly
cooked eggs, especially for those vulnerable to infection,
including pregnant woman, babies and the elderly.
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