Afternoon tea churros
Move over doughnuts - these Spanish-inspired piped puds are dusted with cinnamon and served with British clotted cream and jam
Spanish eggs with chorizo & peppers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g baby new potato
- 2 onionssliced
- 2 red peppersdeseeded and cut into strips
- 200g cooking chorizosliced
- 4 eggs
Nutrition: per serving
- kcal415
- fat24g
- saturates7g
- carbs32g
- sugars11g
- fibre5g
- protein19g
- salt0.9g
Method
step 1
Steam the potatoes for 15-20 mins or until cooked.
step 2
Heat 1 tbsp oil in a non-stick pan. Add the onions and peppers, then cook for about 10 mins until soft. Push the peppers to the side of the pan and add the chorizo, sizzling until cooked though and releasing its oils. Transfer to a plate.
step 3
Once cool enough, halve the potatoes. Heat 1 tbsp oil in another non-stick pan and tip in the spuds. Fry for about 10 mins until golden and beginning to crisp. Stir in the onion mix, heat through and season.
step 4
Meanwhile, in the onion pan, fry the eggs to your liking. Place them on top of everything, allowing 1 egg per person.
