Chorizo Potato And Egg Tray Bake

Chorizo Potato And Egg Tray Bake

When I ask the kids what they would like as their special Birthday dinner, Chorizo Potato And Egg Tray Bake, is usually the answer.  This makes me happy because it’s just so simple, inexpensive and all we all love it.  I can’t remember where I first got the idea but I’ve been making it ever since!

Start by preheating your oven to 220C and par boil the potato chunks for 5-8 minutes in boiling water.  Don’t over cook them, you don’t want them disintegrating, you need them to remain quite firm.   Add the olive oil to the baking tray and put in the oven while the potatoes are par boiling.  Once the potatoes are ready, drain and add to the hot baking tray along with the peppers, chorizo, garlic cloves and red onion if using.  I like to use Marks and Spencer chorizo for cooking with.

Carefully mix the ingredients around in the hot tray so they are all evenly coated in olive oil.  Season with salt and pepper and return to the oven for 25-30 minutes, or until golden brown and evenly cooked.

Removed from the oven and make a 6 wells in the roasted vegetables for the eggs to be broken into.

Return the tray to the oven and cook for a further 4-5 minutes or until the eggs are cooked.

Remove from the oven and scatter with parsley or coriander and serve directly to the table with crusty bread to mop up any remaining oil.

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Chorizo Potato And Egg Tray Bake

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

Such a quick, simple and tasty dinner. I'm sure you'll get no complaints tonight!

Course: Dinner or Brunch

Cuisine: European

Servings: 6

Author: Gillian Thompson

Ingredients

• 1 kg old or new potatoes cut into approx 2cm chunks
• 1 red pepper thickly sliced
• 1 yellow or green pepper thickly sliced
• 1 red onion thickly sliced, optional
• 200 g chorizo 1 stick, cut into 1cm slices
• 4-5 cloves garlic unpeeled
• 6 eggs
• parsley or corinader if desired
• olive oil
• salt and pepper for seasoning

Instructions

1. Pre-heat oven to 220C.
2. Par boil the potato chunks for 5-8 minutes in boiling water, don't over cook them, they should remain quite firm.
3. Add the olive oil to the baking tray and put in the oven while the potatoes are par boiling.
4. Once potatoes are ready, drain and add to the hot baking tray along with the peppers, chorizo and red onion if using and garlic.
5. Carefully all the ingredients around in the hot tray so they are all evenly coated in olive oil.
6. Season with salt and pepper and return to the oven for approx 25 minutes, or until golden brown and evenly cooked.
7. Removed from the oven and make a 6 wells into which you will crack your eggs.
8. Return the tray to the oven and cook for a further 4-5 minutes or until the eggs are cooked.
9. Remove from the oven and scatter with parsley or coriander and serve directly to the table with crusty bread to mop up any remaining oil.