A warming, hearty recipe that is perfect for lazy weekend brunches. Definitely a Bodnant family favourite!
INGREDIENTS
SERVES 2
400g potatoes
120g chorizo
2 large eggs
Olive oil
2 cloves garlic
1 tbsp smoked paprika
1/2 tsp cumin
1 tsp medium curry powder
150g chopped tomatoes
1 medium white onion
2-3 medium leeks
Fresh parsley
Seasoning
METHOD
1. Begin by peeling and chopping your potatoes into small quarters. Add to a pan of salted cold water and bring to the boil. Then, preheat your oven to 190 degrees. 2. Whilst your potatoes are boiling, heat a large frying pan with a tbsp of olive oil. Add in your chopped onion, leeks and minced garlic. Allow to soften for 4-7 minutes and then add in your curry powder, cumin and smoked paprika, as well as salt and pepper to taste. 3. Turn down the heat and add in your chorizo and cherry tomatoes. Thoroughly mix everything together in the pan. 4. Once the potatoes are done, heat a separate pan with 2 tbsp of olive oil on a high heat and add in your potatoes. For added flavour, add a little curry powder to the pan making sure the potatoes are coated well with olive oil. Keep stirring the potatoes until they start to crisp and turn golden. Then transfer them to a plate. 5. Once the pan of leeks is cooked, take off the heat and add them to a skillet. Add your potatoes and crack your eggs on top in the skillet. 6. Bake in the oven for around 10 minutes (or until the eggs have cooked but are still runny). 6. Take out the oven, sprinkle with some salt and pepper and finally season with some fresh parsley, ready to serve!