Chorizo and pea hash recipe
- Serves 4
- 5 mins to prepare and 15 mins to cook
- 446 calories/serving
- 150g chorizo, sliced
- One red onion, finely sliced
- 1 tsp smoked paprika
- One garlic clove, crushed
- 200g ciabatta, roughly torn into 3cm chunks
- 130g frozen peas, defrosted
- 100g sugar snap peas
- 1 tbsp oil
- Four eggs
- 1 tbsp roughly chopped fresh parsley
- Put the chorizo, onion, and paprika in a large frying pan.
- Fry over medium heat for 10 mins until the onion has softened and the chorizo has started to crisp.
- Add the garlic and ciabatta to the frying pan and fry for 3-4 mins until the bread starts to go crispy.
- Add the peas and sugar snaps and fry to warm through.
- Make four spaces for the eggs, crack one egg into each gap and fry until the white is set.
- To serve, sprinkle with parsley and divide the hash between 4 plates.
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