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Prep Time 5 minutes - Total Time 25 minutes - Serves 2

Breakfast, lunch or dinner it doesn’t matter when you eat it, it’s perfect any time of the day.

When I made this I just used what I had knocking around so feel free to add stuff to it such as peppers, asparagus, spinach basically anything that needs using up. And for the eggs you could do fried or poached if you don’t fancy boiled, it’s up to you. The key is the chorizo and potatoes, enjoy.


  • 2 large potatoes, cut into small cubes (no need to peel).

  • 1 small onion, thinly sliced.

  • 100g of chorizo.

  • 100g of cherry tomatoes.

  • Pinch of chilli flakes.

  • 2 large eggs.

  • 1 handful of olives.


  • Fresh herbs, roughly chopped.

  • Spring onion, roughly chopped.


  1. Get the potatoes into some salted boiling water and cook till tender, around 5 minutes then drain and pop to one side. At the same time roughly chop the chorizo, pop into a food blender and give it a little whizz. Just till it breaks down and turns into a sort of crumb.

  2. Next, into a frying pan add a splash of olive oil followed by the chorizo, onions, tomatoes, chilli flakes and season. Cook over a medium heat, till the onions soften and tomatoes just start to burst, around 5 minutes. Once done remove from the pan leaving as much of the oil as possible in the pan.

  3. Into the same pan add the potatoes, season and fry over a high heat for 5 minutes or till crispy, if need be add more oil. While the potatoes are doing their thing get the eggs into some boiling water and cook for 5 1/2 minutes for a runny yolk.

  4. Now return the chorizo mixture to the pan along with the olives and give that a good mix. Peel the cut the eggs in half and place on top. Garnish with the herbs and spring onions and I also like to serve it with a big dollop of aioli, enjoy!


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