A tasty and nifty way to use up left over Christmas dinner veg. Add any extra diced roasted veg alongside the potatoes such as carrots, parsnips or sprouts and experiment by replacing chorizo with any leftover black pudding or pigs in blankets. A perfect post Christmas pick me up!
Preheat the oven to 180ºC/gas 4.
Peel and finely chop the onion and grate the garlic. Chop the chorizo, dice up the cooked potato and finely chop the parsley.
Gently fry the onion and garlic in a little oil in an ovenproof pan until the onion is soft and then add the chorizo and fry for 2 to 3 minutes.
Throw in the potatoes and cook for 5 minutes more, then crack the eggs on top.
Transfer the pan to the preheated oven and bake for 8 minutes, or until the egg white is set but the yolk is still runny.
Sprinkle with sea salt, black pepper and the parsley and serve.
1 large onion
1 clove of garlic
2-3 leftover roast potatoes
1/2 bunch of fresh flat-leaf parsley
2 large eggs