Chorizo, Potato, Spinach and Chilli Brunch Recipe

| Recipes from a mutant kitchen | February 2, 2013

Chorizo, Potato, Spinach and Chilli Brunch recipe

This chorizo, potato, spinach and chilli fry up makes for a delicious brunch especially on a wintry weekend so our resident foodie has given you a wonderful recipe for it.

I find it hard to have a lie in on a day when I have nothing planned, how things have changed in 10 years! I always feel guilty once the clock goes past 9am, even if I have had a busy day or night previously.

BUT, and yes that’s a big but, there is one great thing about having a lie in and crawling out of bed a little late- Brunch!
Brunch is the best excuse to indulge, to take your time and enjoy your food. Brew a fresh pot of Coffee, blend up a tasty juice and take your sweet time over a delicious midday feast with your friends, family or loved ones.

I reckon this is the perfect Brunch to cook your other half for Valentines weekend, take your time to enjoy each other’s company and conversation with the perfect food to add to the moment. So getting planning now!

Serves 2
2 Medium Potatoes (peeled and cubed)
50g Chorizo (cubed)
1 cup Baby Spinach
2 Free Range Eggs
Pinch of Chilli Flakes
Sea Salt and Cracked Black Pepper

Method
Boil potatoes until tender but still holding shape, drain and stand to steam for 10 minutes.
Heat pan to a medium heat, add drizzle of Olive oil and pop in the chorizo. Fry for 4 minutes then add the potatoes and fry for a further 8 minutes, until the potatoes start to crisp.
Add Spinach, Chilli, Salt and pepper and make two wells in the pan. Crack in the eggs, lower heat and cover pan.
Cook until the white of eggs is cooked and the yolks are partially cooked but runny on the middle.
Serve in the pan with some fresh toasted ciabatta or sourdough.

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