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chorizo potato and egg tray bake cooked 2
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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.