Spanish brunch

Total Time
30 min
15 min
15 min



250 g, cut into 2cm pieces

red onion

1 medium, coarsely chopped

red capsicum

2 medium, cut into 2cm pieces

chorizo sausage

120 g, (1 sausage) sliced


1 clove(s), crushed


100 g, button variety, quartered


4 medium, cut into wedges

ground paprika

2 tsp


4 medium

fresh flat-leaf parsley

1 tbs, to serve

oil spray

1 x 3 second spray(s)


  1. Cook potato in a medium saucepan of boiling water for 10 minutes or until just tender. Drain
  2. Meanwhile, spray a large non-stick frying pan with oil and heat over medium heat. Cook onion and capsicum,stirring, for 2-3 minutes or until softened. Add chorizo and cook, stirring, for 2 minutes or until chorizo is browned. Add mushrooms and garlic and cook, stirring, for 2 minutes or until tender. Add tomatoes and paprika and cook, stirring, for 5 minutes or until tomatoes have softened. Add potato and stir to combine.
  3. Meanwhile, three-quarters fill a large saucepan with water and heat over medium-high heat until just simmering. Place 4 WW Egg Poachers over 4 drinking glasses, mesh-side down. Crack 1 egg into each and close lid. Place egg poachers in simmering water and cook for 3-4 minutes or until cooked to your liking. Carefully remove poachers and spoon out eggs
  4. Serve potato mixture topped with a poached egg


TIPS: The WW Egg Poacher is available for purchase at the WW Online Shop ( Sebago potatoes are ideal for boiling. Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave. Add 1 long fresh red chilli (finely chopped) with onion in Step 2. Swap chorizo for 400g can black beans (rinsed, drained).

Start eating better than ever!