Pre-heat the oven to 220ºC/fan 200ºC/gas mark 7.
Put the potatoes in a large non-stick roasting tray. Add the olive oil and stir well to coat the potatoes in the oil. Season with salt and pepper oven to cook for 10 minutes.
Add the red onion, chorizo and red peppers to the roasting tray and stir to coat in the oil. Return to the oven for 20 minutes, stirring around a couple of times to ensure even cooking.
Remove the tray from the oven and make 4 gaps in the roasted vegetables for the eggs to be broken into. Crack in one at a time and the return the tray back to the oven for 4-5 minutes, or until the egg whites are cooked and the yolks still a little soft.
Remove from the oven and carefully transfer to plates. Finish by scattering with parsley or coriander if using.
*All information included in this recipe has been provided by Greenvale, and has been created by recipe writer and cook Jo Pratt.