4.5 points per serving - serves 2
300g new potatoes cut into chunks
50g thin chorizo slices, quatered
1 onion chopped roughly
2 red peppers deseeded and chopped into chunks
1 garlic clove
2 eggs
2 tbsp fresh chopped parsley
Tabasco sauce ( optional )
1: Cook the potatoes in boiling water until tender. Meanwhile heat a large non stick frying pan, add the chorizo and cook for 2 minutes until crispy, remove and drain on kitchen paper
2: Add the onion and peppers to the pan and cook on low heat for 8 minutes until soft and slightly charred. Add the garlic and drained potatoes and cook for a further 5 minutes.
3: Meanwhile poach the eggs gently in simmering water
4: Return the chorizo to the frying pan with the potaotes and warm through for a couple of minutes, then stir in the parsley and season to taste. Serve topped with a poached egg and splash of tabasco if you like.