“For a show-stopping brunch, this paprika-spiked feast is hard to beat. Serve it in the middle of the table with some crusty bread, and let everyone dig in and help themselves. What could be better? ”
- 2 cloves of garlic
- a few sprigs of fresh flat-leaf parsley
- 1 red pepper
- 1 yellow pepper
- 300 g ripe tomatoes
- 500 g baby new potatoes
- olive oil
- 75 g higher-welfare chorizo
- ½ teaspoon sweet smoked paprika
- 4 large free-range eggs
- Peel and finely slice the garlic, pick and roughly chop the parsley leaves and finely chop the stalks, deseed and finely slice the peppers. Roughly chop the tomatoes.
- Halve any larger potatoes, then cook in a pan of boiling salted water for 15 minutes, or until tender. Drain and leave aside to cool.
- Heat a drizzle of oil in a large non-stick frying pan on a medium heat, roughly chop the chorizo into 1cm pieces, then add to the pan and fry for 3 to 4 minutes, or until golden.
- Add the garlic and parsley stalks, cook for a further 2 minutes, then throw in the peppers and paprika. Reduce the heat to medium-low and cook for around 10 minutes, or until the peppers are soft and turning golden.
- Meanwhile, preheat the grill to medium-high.
- Squash the potatoes slightly and add to the pan. Turn the heat back up and fry for a few more minutes, stirring.
- Add the tomatoes and continue cooking for 5 minutes, or until the tomatoes have cooked down slightly.
- Make 4 wells in the pan, then carefully crack in the eggs. Cook for a couple of minutes, then pop the pan under the grill for 2 to 3 minutes, or until cooked to your liking – keep an eye on it.
- Season to taste with sea salt and black pepper, sprinkle over the parsley leaves, then serve straight away.
Source: Jamie Oliver