James shows us how to jazz up some eggs with spice and flavour to make a terrific simple dish!
200g skin on new potatoes, washed and cut into wedges
1 tbsp olive oil
1 red onion, thinly sliced
2 cloves garlic, minced
1 tsp unsalted butter
1 tsp chilli flake
1/2 red and 1/2 yellow pepper, deseeded and sliced
1 courgette, sliced
1 can chopped plum tomatoes
1 tbsp dried oregano,
4 large free range eggs
Sea salt and black pepper, to season
100g diced chorizo
6 leaves fresh basil
1 tbsp extra virgin olive oil
1. Preheat oven to 200C.
2. First part cook the potatoes, boil the wedges for 5 minutes in salted water then drain on to kitchen paper and set aside.
3. Heat a large non stick pan to a medium heat, add the olive oil and fry the onion and garlic for 2 minutes. Add the boiled potatoes and butter, cook for another 2 minutes until all ingredients are slightly coloured.
4. Add in the peppers and courgettes, cook until slightly softened, stirring occasionally. Add the tinned tomatoes, oregano and season to taste.
5. Make 4 holes in the vegetable mixture big enough to drop a whole egg in to, then simply crack an egg into each hole, scatter with chopped chorizo cover with a lid.
6. Cook in the preheated oven for around 10 minutes, just enough to set the egg whites then remove. Add a good twist of black pepper and a sprinkle of sea salt over eggs. Drizzle with extra virgin olive oil and rip up the fresh basil and scatter over. Serve in the pan at the table with crusty baguette and dig in!