Serves 4
• ½ bag frozen potato roasters (defrosted) or 6 large leftover potatoes, cubed
• 2 tbsp olive oil
• 1 large red onion, diced
• 2 chorizo sausages, cut into slices 1cm thick
• 1 cup sliced mushrooms
• 1 red capsicum, diced
• 1 yellow capsicum, diced
• 2 cloves garlic, chopped
• 2 x 400g cans peeled and chopped tomatoes
• 2 tbsp balsamic vinegar
• salt and pepper, and whatever Mediterranean spices you love
• 8 SPCA Blue Tick eggs
• 250g grated cheese
Preheat your oven to 180ºC.
1. Place a layer of potato cubes over the base of four buttered ovenproof bowls - just enough to cover the bottom.
2. Place the bowls on a baking tray and roast in the oven for around 30 minutes.
3. Heat the oil in a large frying pan. Add the red onion and saute. Once the onion begins to soften throw in the chorizo. Let the sausage slices brown a little and release some of their delicious fat, then add the mushrooms, capsicum and finally the garlic. Continue to stir regularly for 2-3 minutes.
4. Next in go the canned tomatoes, followed by the balsamic vinegar. Then season with salt and pepper and whatever other Mediterranean spices you love. Stir and simmer for 3-4 minutes before setting aside until the potatoes are ready.
5. Remove the tray from the oven and spoon a layer of the tomato and chorizo mixture over the potatoes. With the back of a spoon, make two wells in the top of the mixture in each bowl. Crack an egg into each well (sometimes it's easier to crack the egg into a bowl and pour it into the well).