Potato, Pepper & Chorizo Stew With Fried Eggs
With rich Spanish flavors and hearty ingredients, this chorizo and potato stew is a comforting and satisfying dish perfect for any day of the week. The peppers add a pop of color and sweetness, while the chorizo gives a delicious smoky depth to the stew. Topped with a perfectly fried egg and fresh parsley, this recipe is sure to become a favorite in your home.
— Constant Cookbook
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 potatoes , cut into chunks
- 600ml chicken stock
- 4 eggs
- handful flat-leaf parsley , roughly chopped
Instructions
- 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.
- 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.
- 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.
Cook Time
35M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 493 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 8 grams saturated fat
- Carbohydrate Content: 38 grams carbohydrates
- Sugar Content: 11 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 26 grams protein
- Sodium Content: 1.4 milligram of sodium
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