Sausage, Egg An Chips A La Med – a delicious recipe with red skin potatoes, sausage, eggs, choice, Bell pepper, Red onion. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Chop the potatoes to medium size chunks, chop the chorizo and the pepper (I used a yellow one), chop the onion into large chunks.
2
Bring pots to the boil, turn off heat and drain.
3
Add to a roasting dish with all other ingredients except the eggs and parsley.
4
Roast in the oven for approx 30 minutes untill the pottos are soft and the sausages cooked.
5
The oil released from the chorizo should be enough for roasting but if it's a bit dry you can add a dash of olive oil.
6
When the dish is almost done, take a small frying pan and fry the eggs making sure not to break the yolk and take from the heat while the yolk is soft.
7
Carefully place the eggs over the top of the sausage and potatoes, sprinkle with the fresh parsley and serve!
176
kcal
Calories
5
g
Fat
22
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 3 Or 4 red skin potatoes, 60 grams Chorizo sausage, 2 large eggs, 2 Sausages of choice, and more.
Yes, Sausage, Egg An Chips A La Med falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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