POTATO, PEPPERS & CHORIZO STEW

Serves 4
60 minutes
493 kcal per serving


Ingredients

• 2 tbsp olive oil
• 1 large onion, sliced
• 3 peppers (yellow, green and red), cut into chunks
• 4 garlic cloves, thinly sliced
• 225 g chorizo, cubed
• 650 g potatoes, peeled and cut into chunks
• 600 ml chicken stock
• 4 eggs
• Handful flat-leaf parsley, roughly chopped

Method

1. Heat half of the oil in a pan with a lid and add the onion and peppers.
2. Fry for 10-15 minutes until soft, then add the garlic and chorizo and sizzle until the chorizo releases its oils.
3. Add the potatoes and stir for 1 minute.
4. Pour over the stock, cover with a lid and simmer for 15-20 minutes, or until the potatoes are tender.
5. Remove the lid and season.
6. Bring to the boil and boil rapidly to reduce until most of the liquid has evaporated.
7. Meanwhile, fry the eggs in the remaining oil.
8. Spoon the stew onto bowls, then place a fried egg on top and serve sprinkled with parsley.