Poached egg with chorize, potato and tomato

December 1, 2014

On Saturday afternoon I made this poached egg with chorizo, tomato, chilli and potato dish using the ingredients we had in the fridge. I fried the potatoes as we were so hungry and could not wait to boil them. It would be lighter and healthier if the potatoes are boiled.


Serves - 2 

Ready in 20 minutes




3 medium potatoes cubed

Sunflower oil to fry the potatoes

1/2 Chorizo ring (100 gr) - sliced 1cm thick

2 tablespoon olive oil

1 chilli - chopped

10 small wine tomatoes - quartered

2 tablespoons chopped parsley

2 eggs 

1 teaspoon white vine vinegar

Salt and pepper for seasoning




1. Season the potatoes with a pinch of salt and fry in the sunflower oil for 2-3 minutes and put them on a plate lined with kitchen towel and leave aside.


2. Boil water in the kettle and put it in a pan with the white wine vinegar and simmer in medium heat.


3. Put the olive oil in a pan and once it is hot add the chilli and chorizo and cook for 2 minutes.


3. Add the tomatoes and continue cooking turning the tomatoes until both sides of the tomatoes are charred for another 2-3 minutes. 


4. Crack one of the eggs in a ramekin or a cup.


5. Create a gentle whirlpool in the simmering water in the pan and slowly tip the egg in the water, white first. leave to cook for 3 minutes.


6.  Remove the egg with a slotted spoon, drain on kitchen towel and poach the other egg.


7.  While the last egg is poaching season the chorizo mixture and divide between 2 plates and put the potatoes on top. 


8. Put 1 egg on top of the other ingredients and sprinkle with chopped parsley and enjoy.




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