Roasted Potatoes with Eggs, Spinach and Chorizo

Roasted potatoes etc

Source: Yottam Ottolenghi (The Guardian)

Serves 2/3

Ingredients

• 500g charlotte potatoes, quartered lengthways
• 30ml olive oil
• 2 garlic cloves, peeled, 1 crushed and 1 thinly sliced
• 1 tbsp thyme leaves
• Salt and black pepper
• 100g cooking chorizo, cut in half lengthways, and then into 5mm-thick slices
• 125g cherry tomatoes
• 125g baby spinach
• 5g tarragon leaves, roughly chopped
• 3 large eggs

Method

1. Heat the oven to 200C
2. Put the potatoes in a high-sided dish or roasting tray.
3. Add three tablespoons of oil, the crushed garlic, thyme, salt and pepper. Toss to coat.
4. Put the tray in the oven and roast for 20 minutes, until the potatoes start to turn brown.
5. Stir in the chorizo and tomatoes, and roast for another 20 minutes.
6. Heat a tablespoon of oil in a frying pan on a medium-high heat and fry the garlic for a minute or two.
7. Add the spinach, tarragon and a pinch of salt and continue to fry, stirring, for 2 minutes,
8. Remove the potatoes from the oven and dot with the spinach.
9. Break in the eggs and sprinkle with salt and pepper.
10. Cover the tray with foil and bake for 8 minutes.
11. Remove the foil and continue to bake for 4 minutes, until the eggs are cooked but the yolks are runny.