250 g, cut into 2cm pieces
1 medium, coarsely chopped
2 medium, cut into 2cm cubes
120 g, sliced
1 clove(s), crushed
100 g, button variety, quartered
4 medium, cut into wedges
Fresh flat-leaf parsley
1 tbs, to serve
1 x 3 second spray(s)
- Cook potato in a saucepan of boiling water for 10 minutes or until just tender. Drain.
- 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 garlic and mushroom and cook, stirring, for 2 minutes or until tender. Add tomato and paprika and cook, stirring, for 5 minutes or until tomato has softened. Add potato and stir to combine.
- Using a microwave egg poacher, crack one egg into each cup. Close and microwave on Medium (70%) for 50–60 seconds, or longer for firm poached eggs. Carefully spoon out eggs. Repeat with remaining two eggs.
- Serve potato mixture topped with poached eggs and parsley leaves.