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We love breakfast!! One of our favourite things, no matter where we are in the world, is leisurely mornings having coffee and making breakfast together. So we decided to try a new breakfast recipe. We liked this recipe but would make a few adjustments next time. The potatoes didn’t have the nice crisp that we like… one of things we have learned on our cooking adventures together is that the flavour is all in the brown!! So next time we make this we would cook the sausage, garlic, parsley and peppers together in the pan and then remove them, set aside and then cook the potatoes in the same pan, without washing it, to get all those lovely brown bits and all that flavour in your potatoes. We would also add a bit more smoked paprika… LOVED the smoked paprika!! We hope you enjoy this recipe and adjust it to your preference.
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(All credit to for this recipe goes to Jamie Oliver )
- Peel and finely slice the garlic, pick and roughly chop the parsley leaves and finely chop the stalks, deseed and finely slice the peppers. Roughly chop the tomatoes.
- Halve any larger potatoes, then cook in a pan of boiling salted water for 15 minutes, or until tender. Drain and leave aside to cool.
- Heat a drizzle of oil in a large non-stick frying pan on a medium heat, roughly chop the chorizo into 1cm pie
- ces, then add to the pan and fry for 3 to 4 minutes, or until golden.
- Add the garlic and parsley stalks, cook for a further 2 minutes, then throw in the peppers and paprika. Reduce the heat to medium-low and cook for around 10 minutes, or until the peppers are soft and turning golden.
- Meanwhile, preheat the grill to medium-high.
- 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, or until the tomatoes have cooked down slightly.
- Make 4 wells in the pan, then carefully crack in the eggs. Cook for a couple of minutes, then pop the pan under the grill for 2 to 3 minutes, or until cooked to your liking – keep an eye on it.
- Season to taste with sea salt and black pepper, sprinkle over the parsley leaves, then serve straight away.
- 2 cloves of garlic
- a few sprigs of fresh flat-leaf parsley
- 1 red pepper
- 1 yellow pepper
- 300 g ripe tomatoes
- 500 g baby new potatoes
- olive oil
- 75 g higher-welfare chorizo
- ½ teaspoon sweet smoked paprika
- 4 large free-range eggs