Peppers, Chorizo and Egg

Peppers, Chorizo and Egg topping for Alex Mackay's potato pancakes
By Alex Mackay
Peppers, Chorizo and Egg
  • Rating:
  • Effort: easy


  • 3 tbsp extra virgin olive oil, plus a little extra for finishing
  • 1 red pepper, seeds removed and finely sliced
  • 1 yellow pepper, seeds removed and finely sliced
  • 2 tbsp water
  • 200 g medium spicy chorizo sausages, sliced
  • 2 cloves garlic, finely sliced
  • 1 medium red chilli, seeds removed and finely chopped
  • 2 large free-range eggs
  • 8 basil
  • 3 tbsp freshly grated parmesan


1. In a medium non- stick pan, warm the olive oil, add the peppers with the water and fry over a medium heat, without browning, for 7-8 minutes.

2. Add the chorizo, garlic and chilli. Fry gently for 2 minutes.

3. Add the eggs and fry over a medium heat for about 2 minutes until they are just cooked.

4. Sprinkle over the basil and parmesan and serve on top of the potato pancakes, with a trickle of olive oil.

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