Photo of Spanish brunch by WW

Spanish brunch

8
6
5
SmartPoints® value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

potato

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

mushrooms

100 g, button variety, quartered

garlic

1 clove(s), crushed

tomato(es)

4 medium, cut into wedges

ground paprika

2 tsp

egg(s)

4 medium

fresh flat-leaf parsley

1 tbs, to serve

oil spray

1 x 3 second spray(s)

Instructions

  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. Place Egg Poacher Insert into Omelette Maker. Crack one egg into each cup. CLOSE and microwave on 70% power for 50 - 60 seconds, or longer for firm poached eggs. Carefully spoon out eggs. Repeat with remaining two eggs.
  4. Serve potato mixture topped with a poached egg and fresh parsley.

Notes

TIPS: This recipe uses the WW Omelette Maker and Egg Poacher cup insert. You can purchase this from the WW Shop (ww.com/au/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).

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