Spicy Chorizo and Peppers, with Potatoes and Poached Egg

This is one of the best hangover dishes ever. The spicy sauce, chorizo and egg will really sort you out!

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves 2


  • 500 g potatoes
  • olive oil
  • smoked paprika (optional)
  • 150 g chorizo
  • 3 garlic cloves
  • 1 chilli
  • 1 pepper
  • 1 tbsp tomato puree 
  • 1 can chopped tomatoes
  • ½ tsp sugar
  • salt
  • pepper
  • lemon juice
  • coriander (optional)
  • 2 eggs
  • 1 tbsp vinegar

Preheat the oven to its hottest temperature. Put the kettle on. Cut the potatoes into chunky cubes (whether you peel them is up to you). Pour the boiling water over the potatoes and add a pinch of salt. Parboil for 10 minutes.

Slice the chorizo and fry in a dry pan. Once the potatoes are done, drain and spread onto a baking tray. Take some of the oil from the chorizo and pour on the potatoes. If needed add a bit more olive oil so the potatoes are covered. For a bit of colour, sprinkle a touch of smoked paprika. Season well with salt and pepper and place into the hottest part of the oven.

Add finely chopped garlic and chilli to the chorizo. Quickly slice the pepper (I use a mix of different coloured peppers). Add the sliced pepper to the chorizo, garlic and chilli and fry for a few minutes. Add the tomato puree and then add a tin of tomatoes. Add a touch of water to the empty tomato can, swirl around and add to the frying pan. Season with salt, pepper, sugar and a touch of lemon juice. You can add some coriander if you wish. Turn the heat down. Check on the potatoes and give them a stir.

In a pot, pour some water and bring to the boil. The trick to a beautiful poached egg, is to use fresh eggs and to put a touch of vinegar and salt into the boiling water. For ease, I crack my eggs into a cup beforehand. Swirl the water round with a spoon and add the egg into the centre. Cook for a minute and then repeat for a second poached egg.

Now you can assemble the dish with potatoes on the bottom, chorizo and peppers, and then top with the poached egg.


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