Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 8 ounces chorizo, casing removed and crumbled (225g)
  • 1 medium yellow onion, diced (about 1 cup) (approx. 150g)
  • 1 red bell pepper, seeded and diced (about 1 cup) (approx. 120g)
  • 2 medium russet potatoes, peeled and diced into 1/2-inch cubes (about 2 cups) (approx. 400g)
  • 1 teaspoon smoked paprika (5 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • 1/4 teaspoon cayenne pepper (optional, for extra kick!) (1.25 ml)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup chopped fresh parsley, for garnish (3g)
  • 4 large eggs
  • Salt and pepper to taste

Instructions:

  1. Dice the onion, bell pepper, and potatoes. Crumble the chorizo. Chop the parsley.
  2. Heat olive oil in the skillet over medium heat. Add chorizo and cook until browned and crispy, rendering the fat. Remove chorizo and set aside, leaving the fat in the skillet.
  3. Add onion and bell pepper to the skillet with the chorizo fat. Sauté until softened, about 5-7 minutes.
  4. Add diced potatoes, smoked paprika, garlic powder, cayenne pepper (if using), salt, and pepper to the skillet. Stir to combine.
  5. Cook potatoes, stirring occasionally, until they are tender and slightly browned, about 15-20 minutes. If the skillet seems dry, add a splash of water or broth.
  6. Make four small wells in the potato mixture using a spoon.
  7. Crack an egg into each well. Season with salt and pepper.
  8. Cook until the egg whites are set but the yolks are still runny, about 3-5 minutes. Alternatively, place the skillet in a preheated oven at 350°F (175°C) for 5-7 minutes to finish cooking the eggs if you prefer a firmer yolk.
  9. Sprinkle with reserved chorizo and fresh parsley. Serve immediately.