Spanish brunch
3
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Potato(es)
250 g, cut into 2cm pieces
Red onion
1 medium, coarsely chopped
Red capsicum
2 medium, cut into 2cm cubes
Chorizo sausage
120 g, sliced
Garlic
1 clove(s), crushed
Mushrooms
100 g, button variety, quartered
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 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 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.
3
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.
4
Serve potato mixture topped with poached eggs and parsley leaves.
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