Mexican Eggs

Quick, really tasty and packed full of flavour. My Mexican Eggs are great for brunch, lunch or dinner and is one of my go-to quick meal favourites.

📝 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. 1Clean the potatoes and dice them into roughly 2cm pieces – don’t worry about peeling them
2. 2Boil them in salted water until they are just soft
3. 3While the potatoes are boiling, de-seed and dice the peppers into roughly the same size as the potatoes
4. 4Add 1 tsp oil to a large frying pan on a high heat and add the peppers. Cook until the peppers start to blacken
5. 5Once the potatoes have softened drain them and add them to the peppers along with another tsp of oil
6. 6Reduce the temperature to medium high and allow the potatoes to crisp up
7. 7Cook for around 10 minutes, stirring often to make sure one side doesn’t get too brown
8. 8Peel the chorizo and cut into thin slices
9. 9Turn 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. 10Crack the eggs in a jug or bowl and add the milk, salt and chile powders and whisk together
11. 11Turn 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. 12Cook for a minute stirring to keep the egg moving
13. 13As 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