Ingredients:
2 cloves of garlic, finely hand-chopped
A handful of shredded spinach leaves
1 orange pepper, chopped
1 yellow pepper, chopped
250g cocktail tomatoes, halved
500g baby potatoes, halved as needed
Olive oil for cooking
Half a white onion, chopped
2 packs of West Peak Meats smoked chourizo, sliced
½ teaspoon smoked paprika
1 tsp. bbq spice
1 Tbsp. brown sugar
4 large free-range eggs
Method:
Boil the potatoes until soft, drain and set aside to cool.
Heat some oil in a large cast iron or non-stick frying pan on a medium heat, add the onion and fry until translucent, add the chourizo and fry for 3 to 4 minutes, or until golden.
Add the garlic and spinach, cook for a further 2 minutes, then add in the peppers,spices and sugar. Reduce the heat to medium-low and cook for about 10 minutes, until the peppers are soft.
Squash the potatoes slightly and add to the pan. Turn the heat back up and fry for a few more minutes, stirring. Add the tomatoes and continue cooking for 5 minutes, until the tomatoes have soften.
Pre-heat the oven on grill.
Make 4 wells in the pan, then carefully crack in the eggs. Cook for a couple of minutes, then place the pan under the grill for 2 to 3 minutes, or until cooked to your liking.
Season to taste with sea salt and black pepper.
TIP: If the pan is too full, dish out some of the chourizo mixture before adding the eggs. You can save the extra chourizo mix for breakfast the next day. Reheat it and serve with poached eggs and avocado.