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Spanish-Style Eggs, Chorizo & Peppers

Spanish-Style Eggs, Chorizo & Peppers

Rating
4.5rating out of 5

(1398 reviews from our customers)

Prep Time

40 min

Cuisine

Spanish

Potatoes and chorizo roast together in the oven until golden and crispy. Served with a sweet, sticky, sour pepper and onion relish, topped with perfect fried eggs. This dish makes a great brunch!

Prep Time

40 min

Cuisine

Spanish

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
1 red onion
Yellow-pepper
1 yellow pepper
Egg
4 British free range eggs †
garlic-clove
1 garlic clove
fresh-parsley
10g fresh parsely
cider-vinegar
2 tbsp apple cider vinegar †
Mini-cooking-chorizo
100g British mini cooking chorizo
Potatoes
400g potatoes
You Will Need
Olive oil, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 yellow pepper
  • 2 British free-range eggs<span class="strong">†</span>
  • 1 garlic clove
  • 10g parsley
  • 2 tbsp apple cider vinegar<span class="strong">†</span>
  • 100g British mini cooking chorizo
  • 400g potatoes
Typical Values per 100g per serving
Energy 479 kJ
114 kcal
1858 kJ
443 kcal
Fat
of which saturates
5.4 g
1.8 g
21 g
7.1 g
Carbohydrate
of which sugars
12.4 g
2 g
48.2 g
7.9 g
Fibre 1.6 g 6.2 g
Protein 4.7 g 18.3 g
Salt 0.46 g 1.79 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 yellow pepper
yellow pepper
2 British free-range eggs
egg
1 garlic clove
garlic
10g parsley
flat parley (100%)
2 tbsp apple cider vinegar
cider vinegar, metabisulphite (sulphites)
100g British mini cooking chorizo
british rspca assured pork, spices and herbs (smoked paprika, oregano, garlic powder, white ground pepper), salt, sugar, stabiliser: e450, paprika oil, preservatives: e250 and e252, edible bovine collagen casing
400g potatoes
potato
Allergens
  • Allergens highlighted by † (egg, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Spanish-Style Eggs, Chorizo & Peppers

Preheat the oven to 230°C/ 210°C (fan)/ 450°F/ Gas 8

Cut all the potatoes (skins on) into bite-size pieces 

Add them to a baking tray, drizzle with 2 tbsp [4 tbsp] vegetable oil and season generously with salt 

Put them in the oven for an initial 25 min

2 Spanish-Style Eggs, Chorizo & Peppers

Meanwhile, peel and finely slice the red onion[s]

Deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

 

3 Spanish-Style Eggs, Chorizo & Peppers

Heat a large, wide-based pan with a drizzle of olive oil over a medium-low heat 

Once hot, add the sliced onion and pepper with a big pinch of salt

Cook for 15-20 min or until softened and caramelised

4 Spanish-Style Eggs, Chorizo & Peppers

Meanwhile, cut the mini chorizo in half

Peel and finely slice the garlic

Chop the parsley finely, including the stalks

5 Spanish-Style Eggs, Chorizo & Peppers

Once the potatoes are very nearly cooked, remove the tray from the oven, turn the potatoes and scatter the chorizo amongst them

Return the tray to the oven for a further 10 min or until the potatoes are crisp and the chorizo is hot

6 Spanish-Style Eggs, Chorizo & Peppers

Meanwhile, heat a separate pan (large enough to fit 4 [8] eggs in, and preferably non-stick) with a matching lid, with 1 tbsp [2 tbsp] olive oil over a medium-low heat

Tip: shake your eggs before cracking for a perfectly-centred yolk

Once hot, add the eggs, cover and cook for 3 min

7 Spanish-Style Eggs, Chorizo & Peppers

Meanwhile, add the sliced garlic to the onion and pepper pan and reduce the heat to low (adding more olive oil if too dry)

Stir in the apple cider vinegar and 1 tbsp [1 1/2 tbsp] sugar

Cook for a further 2 min, then remove from the heat and season with salt and pepper

8

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Stir most of the chopped parsley through the pepper and onion mixture - this is your relish

Serve the eggs over the chorizo and potatoes

Serve the relish to the side and garnish with the remaining parsley

Enjoy!

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