Spanish Eggs

Perfect for lunchtime, this Spanish style dish is real feel-good food

Serves: 2


  • 4 Eggs, Eggs for Soldiers
  • 675 g Potatoes
  • 1 tbsp Oil
  • 100 g Chorizo sausage, diced
  • 1 Onion, chopped
  • 1 Garlic clove, crushed
  • 1 tsp Paprika
  • 400 g Chopped tomatoes
  • 1 tbsp Parsley, chopped
  • Salt and pepper
  • Crusty bread, for serving


1.  Peel the potatoes and cut them into 1.5cm pieces. Par boil the potatoes in lightly salted water for 5 minutes then drain well.

2.  Heat enough oil in a large saucepan to deep fry. Add the potatoes and fry until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Put to one side.

3.  Heat 1 tablespoon of oil in a medium sized frying pan and gently fry the onion and garlic for 3 minutes. Add the chorizo and paprika and fry for a further minute. Remove the excess oil with a spoon.

4.  Add the tomatoes and parsley to the onion and season with salt and pepper. Bring to the boil and simmer for 5 minutes, stirring occasionally.

5.  Return the potatoes to the frying pan and stir to coat in the sauce. Make 4 wells in the mixture and drop an egg into each. Cover and cook over a gentle heat for 3-4 minutes until the white has set but the yolks are still runny.  Serve immediately with plenty of crusty bread.

As well as being a great meal, for every khaki green box of six Eggs for Soldiers sold, a donation of 15p goes directly to Help for Heroes. 

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