serves
4
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
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
- 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.
- 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.
- 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.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
