Spanish-Style Eggs, Chorizo & Peppers

Preheat the oven to 230°C/ 210°C (fan)/ 450°F/ Gas 8

Cut all the potatoes (skins on) into bite-size pieces 

Add them to a baking tray, drizzle with 2 tbsp [4 tbsp] vegetable oil and season generously with salt 

Put them in the oven for an initial 25 min

Meanwhile, peel and finely slice the red onion[s]

Deseed the yellow pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Heat a large, wide-based pan with a drizzle of olive oil over a medium-low heat 

Once hot, add the sliced onion and pepper with a big pinch of salt

Cook for 15-20 min or until softened and caramelised

Meanwhile, cut the mini chorizo in half

Peel and finely slice the garlic

Chop the parsley finely, including the stalks

Once the potatoes are very nearly cooked, remove the tray from the oven, turn the potatoes and scatter the chorizo amongst them

Return the tray to the oven for a further 10 min or until the potatoes are crisp and the chorizo is hot

Meanwhile, heat a separate pan (large enough to fit 4 [8] eggs in, and preferably non-stick) with a matching lid, with 1 tbsp [2 tbsp] olive oil over a medium-low heat

Tip: shake your eggs before cracking for a perfectly-centred yolk

Once hot, add the eggs, cover and cook for 3 min

Meanwhile, add the sliced garlic to the onion and pepper pan and reduce the heat to low (adding more olive oil if too dry)

Stir in the apple cider vinegar and 1 tbsp [1 1/2 tbsp] sugar

Cook for a further 2 min, then remove from the heat and season with salt and pepper