Easy stove-top eggs
A quick yet delicious lunch or supper using flavourful fridge staples. Swap chorizo for bacon or sausage, and peppers for courgettes or broccoli and serve with fresh, crusty bread – perfect for dipping into our golden yolks.
Place a saucepan of water on to boil and cook the potatoes for around 10 minutes, or until nearly cooked through, then drain and place to one side.
To a frying pan, add the chorizo, and fry for 5 minutes on a medium heat, or until it starts to turn crisp and release oil. Transfer to a bowl and place to one side, leaving the oil in the pan.
Add the onion and peppers to the pan and fry on a medium heat for 10 minutes, or until softened. Add the cooked potatoes and fry for a further 5 minutes, until they start to brown. Return the chorizo to the pan and stir everything together.
Make an indent in the vegetables and crack in the eggs. Place a lid on the pan and allow to cook for 5 minutes, or until the white is cooked and the yolks runny. Scatter over the parsley, season with pepper and serve.
350g new potatoes
100g chorizo, sliced
1 red onion, sliced
1 yellow pepper, deseeded and sliced
½ red pepper, deseeded and sliced
4 Clarence Court hen eggs
A few sprigs fresh parsley, leaves picked and chopped