Flamenco eggs

Ingredients

• 2 potatoes, cut into 2 cm cubes
• 4 tbsp olive oil, divided
• 1 onion, finely chopped
• 3 garlic cloves, roughly chopped
• 1 chorizo, finely chopped
• 1 tsp smoked paprika
• 1 can (400 g) crushed tomatoes
• ½ cup frozen peas
• 1 tbsp sherry vinegar
• 4 eggs
• 2 tbsp finely shredded parsley, to serve
• Salt and black pepper

Instructions

1. Microwave the potatoes in a large microwave safe bowl for 10 minutes. Allow to cool, then toss with 2 tbsp of olive oil. Transfer to an air-fryer and cook for 10 minutes at 200˚C.
2. Meanwhile, heat a large heavy-based frying pan over medium heat and add the remaining olive oil. Fry the onion, garlic and chorizo until softened. Add the paprika and the tomatoes and bring to a simmer. Add the peas and stir to combine. Simmer for 5 minutes, until thickened, then stir through the vinegar. Add the roasted potatoes to the pan and stir to combine.
3. Make 4 indentations into the mixture and crack in the eggs. Reduce the heat to low, cover the pan and simmer for 5 minutes, or until the eggs are just set. Sprinkle with parsley, drizzle with a little extra olive oil and season well with salt and black pepper to serve.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.