Potato, pepper & chorizo stew with fried eggs
Potato, pepper & chorizo stew with fried eggs might be just the main course you are searching for. This recipe serves 4 and costs $2.35 per serving. One serving contains 478 calories, 24g of protein, and 26g of fat. 126 people were impressed by this recipe. A mixture of chicken stock, onion, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. It will be a hit at your Winter event. It is brought to you by BBC Good Food. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. From preparation to the plate, this recipe takes about 50 minutes. With a spoonacular score of 80%, this dish is excellent. If you like this recipe, you might also like recipes such as Potato, Pepper and Chorizo Hash with Fried Eggs, Chorizo and Potato Tostadas with Fried Eggs, and Chorizo Breakfast Tacos with Potato Hash and Fried Eggs.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
600ml chicken stock
225g chorizo, cubed
4 eggs
handful flat-leaf parsley, roughly chopped
4 garlic cloves, thinly sliced
2 tbsp olive oil
1 large onion, sliced
650g potatoes, cut into chunks
3 peppers (we used a mixed pack of yellow, green and red), cut into chunks
Equipment:
frying pan
Cooking instruction summary:
Heat half the oil in a pan with a lidand add the onion and peppers. Fry for10-15 mins until soft, then add the garlicand chorizo and sizzle until the chorizoreleases its oils.Add the potatoes and stir for 1 min.Pour over the stock, cover with a lid andsimmer for 15 mins, or until the potatoesare tender. Remove the lid and season.Bring to the boil and boil rapidly to reduceuntil most of the liquid has evaporated.Meanwhile, fry the eggs in theremaining oil. Spoon the stew ontobowls, then place a fried egg on topand serve sprinkled with parsley.
Step by step:
1. Heat half the oil in a pan with a lidand add the onion and peppers. Fry for10-15 mins until soft, then add the garlicand chorizo and sizzle until the chorizoreleases its oils.
2. Add the potatoes and stir for 1 min.
3. Pour over the stock, cover with a lid andsimmer for 15 mins, or until the potatoesare tender.
4. Remove the lid and season.Bring to the boil and boil rapidly to reduceuntil most of the liquid has evaporated.Meanwhile, fry the eggs in theremaining oil. Spoon the stew ontobowls, then place a fried egg on topand serve sprinkled with parsley.
Nutrition Information:
covered percent of daily need
