Recipe: Spanish Eggs with Veggie Chorizo and Peppers

Ingredients

1. Boil the potatoes in a large skillet covered with cold water for 10 minutes, then set aside to cool.
2. In a nonstick skillet, heat 2 tablespoons of olive oil over medium heat and sauté the onions and peppers with salt and black pepper for 10-15 minutes until tender.
3. Remove the sautéed vegetables to a bowl, leaving the oil in the pan.
4. Add 1 tablespoon of olive oil to the pan and sauté the vegetarian sausage slices until browned, about 2-3 minutes per side, then remove to a paper towel-lined plate.
5. Drain the potatoes, cut them in half, and add them to the skillet with the remaining tablespoon of olive oil and smoked paprika, sautéing until browned, about 6-8 minutes.
6. Combine the potatoes with the sautéed onions, peppers, and sausage.
7. In the same skillet, fry the eggs to your desired doneness and serve them on top of the potato mixture.

Servings

4 servings

Calories

437

Total fat

19g

Total carbohydrates

53g

Total protein

15g

Sodium

306mg

Cholesterol

164mg