Baked Eggs with Chorizo & Albert Bartlett Potatoes

METHOD

1. Peel the potatoes and place them in a saucepan of cold water and bring to the boil. Cook until tender, drain and let cool. This can be done a day in advance to save time.

2. Preheat the oven to 180 degrees.

3. Fry the chorizo over a moderate heat until browned, add the roughly chopped onions and garlic and cook until soft.

4. Take off the heat and transfer the chorizo mix into a bowl. Wipe the skillet – this is really important as it stops the potato sticking to the skillet.

5. Cut the potatoes into chunks of a similar size to the chorizo.

6. Heat the oil in a pan and add in the potato and fry until golden and crispy.

7. Add the chorizo mix into the skillet and remove from the heat.

8. Create some indentations/ wells in the mixture and crack the eggs straight into the pan.

9. Pop the mixture in the oven for 10 minutes or until the egg white has set (they will appear opaque).

Recipe courtesy of Lisette Henry

Photography by Made By Mr Millas

What you will need