Serves 2

220g potatoes peeled and diced

120g cooking chorizo diced

1 shallot diced

2 roasted peppers from a jar diced

1 large tomato diced

2 eggs

Chives to garnish

Place your potatoes in a saucepan of boiling water and cook for 4 mins or so until soft.

Heat a drizzle of olive oil in a frying pan and cook the chorizo & shallot until just starting to colour (4 mins or so) pop the peppers & tomato in and cook until they start browning nicely and start to crisp.

Remove with a slotted spoon and reserve.

Add another tbsp of olive oil to the pan and cook your potatoes, tossing around to get coated and crispy. (8 mins of so)

Return your chorizo mix back into the pan, give it a good stir and make sure everything is heated through.

While it’s heating through, poach your eggs in boiling water for 3-4 minutes with a dash of vinegar. Pop into 2 bowls or plates and top with your egg and some chopped chives