Name: Potato, pepper & chorizo stew with fried eggs
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
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

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Potato, pepper & chorizo stew with fried eggs

Potato, pepper & chorizo stew with fried eggs

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.5 out of 5.26 ratingsRate

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Budget-friendly, Mexican-style pepper stew topped with an egg - a huevos rancheros for supper time

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal493
fat25g
saturates8g
carbs38g
sugars11g
fibre6g
protein26g
salt1.4g

low

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, March 2012

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A star rating of 4.5 out of 5.26 ratings

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