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Photo of Spanish brunch by WW

Spanish brunch

4
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Potato(es)

250 g, cut into 2cm pieces

Red onion

1 medium, coarsely chopped

Red capsicum

2 medium, cut into 2cm cubes

Chorizo sausage

120 g, sliced

Garlic

1 clove(s), crushed

Mushrooms

100 g, button variety, quartered

Tomato(es)

4 medium, cut into wedges

Ground paprika

2 tsp

Egg(s)

4 medium

Fresh flat-leaf parsley

1 tbs, to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Cook potato in a saucepan of boiling water for 10 minutes or until just tender. Drain.
  2. Meanwhile, spray a large non-stick frying pan with oil and heat over medium heat. Cook onion and capsicum, stirring, for 2–3 minutes or until softened. Add chorizo and cook, stirring, for 2 minutes or until chorizo is browned. Add garlic and mushroom and cook, stirring, for 2 minutes or until tender. Add tomato and paprika and cook, stirring, for 5 minutes or until tomato has softened. Add potato and stir to combine.
  3. Using a microwave egg poacher, crack one egg into each cup. Close and microwave on medium (70%) for 50–60 seconds, or longer for firm poached eggs. Carefully spoon out eggs. Repeat with remaining two eggs.
  4. Serve potato mixture topped with poached eggs and parsley leaves.

Notes

Sebago potatoes are ideal for boiling. For a touch of heat, add 1 long fresh red chilli (finely chopped) with onion in Step 2. Swap chorizo for 400g can black beans (rinsed, drained), if preferred.

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