Sunshine eggs with chorizo and potato hash

Ingredients

• 1.5kg Desiree potatoes, cubed
• 2 tbsp olive oil
• 1 large onion, sliced
• 2 garlic cloves, crushed
• 3/4 tsp smoked paprika
• 1/2 tsp ground cumin
• 250g chorizo, roughly chopped
• 175g chargrilled peppers from a jar, drained and sliced
• 1 tbsp sunflower oil
• 6 eggs
• 2 tbsp finely chopped fresh parsley

Directions

1. Cook the potatoes in a large pan of boiling water for 8 minutes. Drain well. Heat 1 tbsp olive oil in a frying pan over a medium heat.
2. Fry the onion and garlic for 5 minutes, or until softened. Add the paprika, cumin and chorizo; cook for 5 minutes, or until golden.
3. Remove from the pan and set aside.
4. In the same pan, heat the remaining olive oil.
5. Fry the potatoes for 10 minutes, or until golden.
6. Add the chorizo mixture along with the peppers. Season well and cook for a further 5 minutes.
7. Meanwhile, heat the sunfower oil in a separate frying pan.
8. Crack in the eggs and cook until the whites have set and the yolks are still runny*.
9. Transfer the hash to a platter.
10. Top with the fried eggs and garnish with the parsley.

Recipe courtesy of Tesco.

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