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One-pan huevos rancheros
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Total Time:
30 minutes
Impress with a bold paprika brunch feast - perfect for sharing. Just add crusty bread and enjoy!
Ingredients:
  • 2 cloves of garlic
  • a few sprigs of fresh flat-leaf parsley
  • 1 red pepper
  • 1 yellow pepper
  • 300 g ripe tomatoes
  • 500 g baby new potatoes
  • olive oil
  • 75 g higher-welfare chorizo
  • ½ teaspoon sweet smoked paprika
  • 4 large free-range eggs
Instructions:
  • Peel and thinly slice the garlic, chop the parsley leaves and stalks, deseed and slice the peppers, and chop the tomatoes. Halve larger potatoes, then boil in salted water until tender. Drain and let cool. Heat oil in a non-stick pan, chop chorizo and fry until golden. Add garlic, parsley stalks, peppers, and paprika. Cook until peppers are soft. Preheat grill. Add squash potatoes to the pan and fry briefly. Add tomatoes and cook for 5 minutes. Make wells in the pan and crack in eggs. Cook on the stove, then under the grill until eggs are done to your liking. Season with salt and pepper, sprinkle parsley, and serve.

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