• 750g Maris Piper potatoes, cut into approx 2cm chunks
  • 1 tablespoon olive oil
  • 1 large red onion, peeled and chopped
  • 200g chorizo sausage, cut into small chunks
  • 2 red peppers, seeded and diced
  • 4 eggs
  • Handful of chopped parsley or coriander (optional)


  1. 1

    Pre-heat the oven to 220ºC/fan 200ºC/gas mark 7.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Remove from the oven and carefully transfer to plates. Finish by scattering with parsley or coriander if using.

  6. 6

    *All information included in this recipe has been provided by Greenvale, and has been created by recipe writer and cook Jo Pratt.

Nutritional Details

Each serving provides
  • Energy 1243kj 297kcal 15%
  • Fat 10.3g 15%
  • Saturates 2.4g 12%
  • Sugars 8.5g 9%
  • Salt 0.3g 5%

% of the Reference Intakes

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