Food & Cooking Recipes Breakfast & Brunch Recipes Chorizo and Potatoes with Roasted Peppers and Egg 2.8 (24) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 This is a hearty breakfast, featuring hard Spanish pork sausage flavored with paprika, known as dried chorizo. Ingredients 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 Directions 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. 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. Print