Ingredients

• 2 tbsp olive oil
• 1 large onion, sliced
• 3 peppers (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 of flat-leaf parsley, roughly chopped
  

Method

Sautéing Vegetables and Chorizo:

Heat half of the olive oil in a pan with a lid.

Add sliced onion and peppers. Fry for 10-15 minutes until soft.

Add thinly sliced garlic and cubed chorizo.

Cook until the chorizo releases its oils.

Cooking Potatoes:

Add the potato chunks to the pan and stir for 1 minute.

Pour in the chicken stock, cover with a lid, and simmer for 15 minutes, or until the potatoes are tender.

Remove the lid, season to taste, and bring to a rapid boil. Cook until most of the liquid has evaporated.

Frying the Eggs:

In a separate pan, heat the remaining oil.

Fry the eggs to your desired doneness.

Serving:

Spoon the stew into bowls.

Place a fried egg on top of each serving.

Sprinkle with roughly chopped flat-leaf parsley and serve.