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Chorizo and Potatoes with Roasted Peppers and Egg


This is a hearty breakfast, featuring hard Spanish pork sausage flavored with paprika, known as dried chorizo.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2009


  • 1 teaspoon extra-virgin olive oil
  • 6 ounces dried chorizo, diced medium
  • 1 pound new potatoes, boiled, then thickly sliced
  • 1 jar (12 ounces) roasted red peppers, drained and cut into 1-inch-wide strips
  • Coarse salt and ground pepper
  • 1 tablespoon butter
  • 4 large eggs


  1. In a large nonstick skillet, heat oil over medium. Add chorizo and cook until browned, about 3 minutes. Add potatoes and cook until heated through. Add peppers and cook until heated through. Season with salt and pepper and transfer to a bowl. Wipe skillet clean.

  2. In same skillet, melt butter over medium-high. Working in two batches, add eggs and cook until whites are set and edges are golden and crispy, about 2 minutes. Serve chorizo and potato mixture topped with eggs.

Cook's Notes

Dried Spanish chorizo is not the same as Mexican fresh chorizo -- the Mexican kind is neither cured nor does it contain the garlic and smoky paprika of the Spanish variety.

Reviews Add a comment

  • LunaThings
    11 SEP, 2011
    Oh I love this recipe and have made it several times. At times, I replace the potatoes with plantains.
  • lasaunda
    2 FEB, 2010
    This was good. I ate leftovers the next day without the egg (tasted better), overall Id recommend it and cook it again.