1

Cook the potatoes in a pan of boiling water for 10 minutes or until just tender. Drain.

2

Meanwhile, mist a large nonstick frying pan with cooking spray and set over a medium heat. Cook the onion and peppers for 2-3 minutes or until softened, stirring often. Add the chorizo slices and cook for 2 minutes, or until browned. Add the mushrooms and garlic and cook, stirring, for 2 minutes. Stir through the tomatoes and paprika and cook for another 2-3 minutes or until the tomatoes have softened. Stir in the cooked potatoes.

3

Carefully crack the eggs into a pan of simmering water and poach for 3-4 minutes or until cooked to your liking. Remove with a slotted spoon and transfer to a plate lined with kitchen paper to drain.

4

Divide the hash mixture among 4 bowls, top each with a poached egg, grind over a little black pepper and garnish with sprigs of fresh parsley. Serve immediately.