Chorizo Hash with Fried Eggs & Salsa

Ingredients

• 4 eggs
• 500 g new potatoes, halved and parboiled 8 mins
• 1 red pepper, diced
• 200 g cherry tomatoes, quartered
• 1 onion, diced
• 2 garlic cloves, sliced
• 1 tsp smoked paprika
• 0.5 red onion, finely diced
• 2 tbsp olive oil
• 150 g chorizo ring, diced
• 1 lime, juiced
• 15g coriander, chopped
• Warm tortillas, to serve
• Soured cream, to serve

Method

1. Heat 1 tbsp olive oil in a large non-stick frying pan over high heat. Add the parboiled potatoes cut-side down and leave them undisturbed for 5 minutes, until deeply golden and crisp on the base.
2. Add the chorizo, red pepper and onion. Cook for 5-6 minutes, stirring occasionally, until the chorizo has released its rusty orange oil and the peppers and onions have softened and taken on colour.
3. Stir in the garlic and smoked paprika and cook for 1 minute more, until fragrant. Season well with salt and black pepper.
4. While the hash cooks, make the salsa: combine the cherry tomatoes, red onion, lime juice and most of the coriander in a bowl. Season with a pinch of salt and set aside to macerate.
5. Push the hash to one side of the pan, add the remaining 1 tbsp olive oil to the empty side and crack in the eggs. Fry for 2-3 minutes until the whites are set and the yolks still loose.
6. Divide the hash between two warm plates, top each with two fried eggs and spoon over generous helpings of salsa. Scatter with the reserved coriander, a pinch of chilli flakes and serve with extra lime wedges for squeezing at the table.