Spanish Eggs with Veggie Chorizo and Peppers
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
40 mins
-
Servings
4 servings
-
Calories
437 kcal
-
Course
Main Course, Breakfast
-
Cuisine
American
Spanish Eggs with Veggie Chorizo and Peppers
Report
Spicy veggie sausage and potatoes make a hearty base for sautéed peppers and onions, and a fried egg to top it all off.
Share:
Ingredients
- 28 ounces baby new potatoes
- 4 tablespoons olive oil divided
- 2 Vidalia onions thinly sliced
- 2 red bell peppers seeded and thinly sliced
- salt and black pepper to taste
- 2 Vegetarian sausages sliced crosswise into ¼-inch thick coins
- 1 teaspoon smoked paprika
- 4 large eggs
Add to Shopping List
Instructions
- Place potatoes in a large skillet. Cover with cold water. Bring to a boil and simmer, covered, for 10 minutes. Set aside to cool.
- Meanwhile, heat 2 tablespoons of the olive oil in a large nonstick skillet over medium heat. Add the onions and peppers to the pan, along with a big pinch of salt and black pepper. Saute for 10-15 minutes, or until tender and starting to brown. Remove to a separate bowl, leaving as much oil in the pan as possible.
- Add 1 more tablespoon of olive oil to the pan and heat over medium heat. Saute the vegetarian sausage slices in the pan until browned on both sides, about 2-3 minutes per side. Remove to a paper towel-lined plate, leaving as much oil in the pan as possible.
- Drain water from the potatoes and cut the potatoes in half. Heat the remaining tablespoon of olive oil in the skillet where you cooked the sausage and veggies, over medium heat. Add the potatoes and smoked paprika to the pan, along with a pinch of salt and black pepper. Saute until potatoes start to brown, about 6-8 minutes, stirring occasionally. Season to taste with salt and black pepper. Toss the potatoes with the onions, peppers, and vegetarian sausage.
- In the same skillet, fry the eggs to desired degree of doneness. Serve potato and onion hash topped with one egg per person.
Notes
- Adapted from BBC Good Food. I used Field Roast Mexican Chipotle Sausage Links for this, but pretty much any spicy vegetarian sausage will do!
Nutrition Information
Show Details
Calories
437kcal
(22%)
Carbohydrates
53g
(18%)
Protein
15g
(30%)
Fat
19g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
164mg
(55%)
Sodium
306mg
(13%)
Potassium
1230mg
(35%)
Fiber
8g
(32%)
Sugar
14g
(28%)
Vitamin A
2352IU
(47%)
Vitamin C
123mg
(137%)
Calcium
87mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 53g | 18% |
| Protein | 15g | 30% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 306mg | 13% |
| Potassium | 1230mg | 26% |
| Fiber | 8g | 32% |
| Sugar | 14g | 28% |
| Vitamin A | 2352IU | 47% |
| Vitamin C | 123mg | 137% |
| Calcium | 87mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
