Chorizo, Potato and Pepper Hash Traybake with Eggs

Name: Chorizo, Potato and Pepper Hash Traybake with Eggs
Total time: 50 min
Cuisine: Spanish
Ingredients: 600g potatoes, cut into 2cm cubes; 150g chorizo, diced; 2 red peppers, diced; 1 red onion, chopped; 2 tbsp olive oil; 1 tsp smoked paprika; 4 eggs; 2 tbsp fresh parsley, chopped

Crispy potatoes, spicy chorizo and sweet peppers, with eggs baked right on top at the end.

Time50 min
LevelEasy
Costabout £1.11 a head
Oven220°C (200°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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600 gpotatoescut into 2cm cubes
150 gchorizodiced
2red peppersdiced
1red onionchopped
2 tbspolive oil
1 tspsmoked paprika
4eggs
2 tbspfresh parsleychopped

Method

1
Heat the oven to 220°C (200°C fan). Toss the potatoes with the oil and paprika on a large tray. Roast for 20 minutes.
20 min
2
Add the chorizo, peppers and onion to the tray and stir everything together.
3
Roast for 15 minutes more, until the potatoes are crisp and the chorizo has released its red oil.
15 min
4
Make four wells in the hash with the back of a spoon and crack an egg into each.
5
Bake for 8 to 10 minutes, until the whites are set but the yolks are still soft.
9 min
6
Scatter with parsley and serve straight from the tray.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.