250 g, cut into 2cm pieces
1 medium, coarsely chopped
2 medium, cut into 2cm pieces
120 g, (1 sausage) sliced
100 g, button variety, quartered
1 clove(s), crushed
4 medium, cut into wedges
fresh flat-leaf parsley
1 tbs, to serve
1 x 3 second spray(s)
- Cook potato in a medium 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 mushrooms 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.
- 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 2 eggs.
- Serve potato mixture topped with poached eggs and parsley leaves.