Eggs, potatoes and chorizo
Yotam Ottolenghi’s breakfasts
Prep 6 min Cook 55 min Serves 4+
1kg charlotte potatoes, quartered lengthways 60ml olive oil 4 garlic cloves, peeled, 2 crushed and 2 thinly sliced 1½ tbsp thyme leaves Salt and black pepper 200g cooking chorizo, cut in half lengthways, and then into 5mmthick slices 250g cherry tomatoes 250g baby spinach 10g tarragon leaves, roughly chopped 6 large eggs
This is a perfect brunch or easy family dinner. Apart from quickly wilting the spinach, everything is cooked in the oven. I’ve used 200g chorizo, because many packets come in that size, but feel free to add more – even up to 300g. Serve with a simple green salad.
Heat the oven to 220C/425F/gas 7. Put the potatoes in a high-sided, 20cm x 30cm roasting tray or oven dish. Add three tablespoons of oil, the crushed garlic, thyme, a teaspoon of salt and plenty of pepper. Toss to coat, then roast for 20 minutes, until they start to brown. Stir in the chorizo and tomatoes, and roast for 20 minutes more.
Meanwhile, heat a tablespoon of oil in a large frying pan on a medium-high flame. Once hot, fry the sliced garlic for one to two minutes, until it starts to brown. Add the spinach and an eighth of a teaspoon of salt, stir for two to three minutes until the spinach has completely wilted, then stir in the tarragon and take off the heat.
Once the potatoes, chorizo and tomatoes have finished cooking, dot the spinach mixture randomly around the tray. Break in the eggs and sprinkle them with a generous pinch of salt and plenty of pepper. Cover the tray with aluminium foil and bake for another eight minutes. Remove the foil, bake for a final four minutes, until the egg whites are cooked but the yolks are still runny, then serve at once.