Mexican Eggs

Ingredients

• 300 g potatoes (diced)
• 200 g peppers (diced)
• 100 g chorizo (sliced)
• 4 large eggs
• 1/4– 1/2 tsp chile powder (I used a combination of ancho, chipotle and pasilla chile)
• 2 tsp sunflower oil
• 1/2 tsp sea salt
• 1 tbsp milk

Instructions

1. 1

   Clean the potatoes and dice them into roughly 2cm pieces – don’t worry about peeling them

2. 2

   Boil them in salted water until they are just soft

3. 3

   While the potatoes are boiling, de-seed and dice the peppers into roughly the same size as the potatoes

4. 4

   Add 1 tsp oil to a large frying pan on a high heat and add the peppers. Cook until the peppers start to blacken

5. 5

   Once the potatoes have softened drain them and add them to the peppers along with another tsp of oil

6. 6

   Reduce the temperature to medium high and allow the potatoes to crisp up

7. 7

   Cook for around 10 minutes, stirring often to make sure one side doesn’t get too brown

8. 8

   Peel the chorizo and cut into thin slices

9. 9

   Turn the pan down to a medium heat and add the chorizo. Let the chorizo crisp slightly but watch it because it can burn quickly

10. 10

    Crack the eggs in a jug or bowl and add the milk, salt and chile powders and whisk together

11. 11

    Turn down the heat to the lowest setting and add the egg mixture. Make sure you scrape all of the chile powder out of the jug because it has a habit of sticking to the side

12. 12

    Cook for a minute stirring to keep the egg moving

13. 13

    As soon as the egg starts to come together and look like scrambled egg, turn off the heat and the heat left in the pan will continue cooking the egg