Ingredients
- 1 red capsicum, quartered, seeded
- 800g Red Jacket potatoes, peeled, cut into 4cm pieces
- 2 teaspoons olive oil
- 1 Primo Classic Chorizo, coarsely chopped
- 100g feta, crumbled
- 6 eggs
- 2 tablespoons fresh continental parsley, chopped
- 1 tablespoon chopped fresh chives
- Baby rocket leaves or basil leaves, to serve
Directions
- Step 1
Preheat grill on high. Cook capsicum, skin-side up, under grill for 8-10 minutes or until charred and blistered. Transfer to a sealable plastic bag. Seal and set aside for 10 minutes. Peel and cut into 2cm pieces.
- Step 2
Meanwhile, cook the potato in a large saucepan of salted boiling water for 7-8 minutes or until just tender. Drain.
- Step 3
Heat the oil in a 22cm (base measurement) non-stick frying pan over medium-high heat. Cook chorizo, turning occasionally, for 3-4 minutes or until golden. Transfer to a plate. Add potato to pan and cook, turning occasionally, until golden brown. Add chorizo and capsicum and spread evenly. Top with the feta.
- Step 4
Whisk eggs, parsley and chives in a jug. Season. Pour into pan. Reduce heat to low and shake pan slightly to evenly distribute the egg.
- Step 5
Cook until set around the edge but still runny in the centre. Cook under grill for 3-4 minutes or until golden and just set. Serve with rocket or basil.
Serving size: 4
Recipe courtesy of taste.com.au