Spanish Eggs with Potato Wedges Recipe

Name: Spanish Eggs with Potato Wedges Recipe
Ingredients: Potato Wedges; 500g Kipfler, Desiree or Dutch Cream potatoes (can also use sweet potato if preferred), cut into wedges about 1–2cm wide; 2 tbsp coconut oil or ghee (or even duck fat), melted; 1 tbsp dried oregano; 1 tsp smoked paprika; Sea salt & black pepper, to taste; ; Spanish Eggs; 1 tbsp butter or ghee; 1 chorizo sausage (mild or spicy), sliced in half & thinly sliced across; 1 large or 2 small cloves garlic, crushed or finely chopped; 1 red onion, peeled, halved & finely sliced; 2 × 400g tins diced tomatoes; 1 red capsicum, diced into little cubes; 1 tbsp sherry vinegar; Sea salt & black pepper, to taste; 4 eggs; 100g feta cheese, crumbled; 1 tbsp chopped parsley; 1 lemon, cut into wedges

by Georgia Harding June 23, 2017

Spanish eggs are one of my favourite breakfasts (or anytime meals, really). Not only are they delicious but Spanish Eggs are a nourishing way to start the day.

Serves: 4

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Spanish Eggs with Potato Wedges Recipe

By: Georgia Harding

Not only are Spanish Eggs delicious, they’re also a nourishing way to start the day!

Pin Recipe

Servings

Prep time

Cook time

Recipe

Ingredients

Potato Wedges
500g Kipfler, Desiree or Dutch Cream potatoes (can also use sweet potato if preferred), cut into wedges about 1–2cm wide
2 tbsp coconut oil or ghee (or even duck fat), melted
1 tbsp dried oregano
1 tsp smoked paprika
Sea salt & black pepper, to taste
Spanish Eggs

1 tbsp butter or ghee

1 chorizo sausage (mild or spicy), sliced in half & thinly sliced across

1 large or 2 small cloves garlic, crushed or finely chopped

1 red onion, peeled, halved & finely sliced

2 × 400g tins diced tomatoes

1 red capsicum, diced into little cubes

1 tbsp sherry vinegar

Sea salt & black pepper, to taste

4 eggs

100g feta cheese, crumbled

1 tbsp chopped parsley

1 lemon, cut into wedges

Method

Preheat oven to 200°C.

To make potato wedges, line baking dish with baking paper. Toss wedges in fat of your choice, oregano, smoked paprika and seasoning.

Arrange on tray in single layer and bake for 20–30 mins or until crispy and cooked through.

To make Spanish eggs, melt butter or ghee in saucepan over moderate heat. Cook chorizo for a few mins until crispy. Add garlic and red onion and cook for a few more mins until onion begins to soften.

Add tomato, capsicum, vinegar and seasoning and bring to slow simmer. Cook uncovered until sauce begins to reduce. Check seasoning.

Divide mixture into 4 small ramekins. Make indent in top of sauce and cram egg on top. Sprinkle with feta and bake for 8–12 mins, depending on how you like your eggs.

Sprinkle with parsley and serve with lemon and potato wedges.

Tip: To make it vegetarian, simply omit the chorizo and add a tsp of smoked paprika with garlic and onion.