$ $ $ $ $
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35 mins

One Pound Meals
This is a lovely brunch dish that will put a smile on your face. It has a slight kick to it with the spicy chorizo, the potatoes are drenched with that gorgeous paprika-infused oil, and it’s all topped off with a runny egg and sweet caramelised peppers. This is how to do brunch with big, bold flavours.

To make 1 portion

Posted by Hodder & Stoughton Published See Hodder & Stoughton's 34 projects » © 2021 Miguel Barclay / Hodder & Stoughton · Reproduced with permission.
  • Step 1

    Boil the new potatoes in a pan of salted water until cooked all the way through, then drain.

  • Step 2

    Pan-fry the chorizo in a splash of olive oil over a medium heat. As the chorizo starts to colour, add the sliced pepper and potatoes.

  • Step 3

    Continue to fry until the pepper and potatoes have coloured nicely, season, then crack the egg on top and finish under the grill.
    I like to serve this straight from the pan with a chunk of bread to mop up the egg yolk and that amazing paprika-infused oil.

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