Huevos Rancheros
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.
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