Spanish Eggs

Easy, tasty egg based dish. Great for brunches, lunches, and dinners.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 700  g potatoes, scrubbed, peeled, cut into wedges
• 1  tablespoon olive oil
• 1  chorizo sausage, thinly sliced
• 2  brown onions, halved and sliced
• 1  red capsicum, thinly sliced
• 3  garlic cloves, thinly sliced
• 400  g diced tomatoes
• 100  g  baby spinach leaves
• 4  eggs
• 2  teaspoons  smoked paprika

Directions

1. Cook potatoes until slightly under-done.
2. Heat oil in a frying pan over high heat. Add chorizo, and cook until crispy. Transfer to bowl. Add potato to the pan, cook until golden brown. Remove, and add onion and capsicum to the pan. Cook until softened.
3. Add garlic and smoked paprika, cook for 30 seconds. Return chorizo and potato to the pan. Add tomato and spinach, stir to combine.
4. Create four indents in the tomato mixture. Crack eggs into the indents. Cook, covered, for 7 minutes or until eggs are cooked.