Potato, pepper & chorizo stew with fried eggs

30-60 minutes 4 servings 600 kcal or less budget folate good source of vitamin c healthy huevos rancheros mains mexican eggs pepper pot peppers ranch eggs value meal

N/A

Source

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 potato, cut into chunks

600ml chicken stock

4 eggs

handful flat-leaf parsley, roughly chopped

Method

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.

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.

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.