Indulge in this delicious dish that’s brim full of brightly coloured peppers, chorizo and potatoes, topped with fried eggs. Whether you start your day with this hearty dish – or save for an easy supper – it’ll fill your plate with warmth and flavour. This will happily serve 6, but adjust number of eggs to suit appetites!


  • 1.5kg potatoes, cubed (try Desiree potatoes)
  • 2 tbsp olive oil 
  • 1 large onion, sliced
  • 2 garlic cloves, crushed
  • 3⁄4 tsp smoked paprika
  • ½ tsp ground cumin
  • 185g organic cooking chorizo, roughly chopped
  • 2 red peppers, cored and sliced
  • 6 eggs
  • 2 tbsp finely chopped fresh parsley


  1. Cook the potatoes in a large pan of boiling water for 8 mins. Drain well. Heat 1 tbsp olive oil in a large frying pan over a medium heat. Fry the onion and garlic for 5 mins, or until softened. Add the paprika, cumin, chorizo and sliced peppers; cook for 5 mins, or until golden. Remove from the pan and set aside.
  2. In the same pan, heat the remaining olive oil. Fry the potatoes for 10 mins, or until golden. Add the chorizo mixture along with the peppers. Season well and cook for a further 5 mins.
  3. Make 6 small hollows among the potatoes and chorizo. Crack each egg into a hollow and cook until the whites have set and the yolks are still runny. Scatter parsley across the top and serve directly from the pan.

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