A filling dish that is easy to make... Baked potatoes stuffed with onions, pepper and chorizo topped with an egg.
Photo: Yuki Suguiura
SERVES:
2
INGREDIENTS
- 2 Baking Potatoes
- ½ tablespoon Olive Oil
- ½ Red Pepper, chopped
- ½ Small Red Onion, finely chopped
- 60g Chorizo
- ½ Red Chilli, deseeded and chopped
- 1 Clove Garlic, crushed
- Handful of Fresh Coriander Leaves, roughly chopped
- 2 Small Eggs
- 15g Butter
- Smoked Paprika (optional)
METHOD
- Scrub the potatoes and prick with a fork. While they are still damp sprinkle lightly all over with the salt. This will give a crisp skin (cooking them in foil will give a soft skin). Put the potatoes on to a baking-sheet – not touching – and scatter the sheet with water by shaking wet hands over it. Bake in an oven preheated to 200°C/400°F/gas mark 6 for one to one and a half hours (the exact cooking time depends on size and how many potatoes you are cooking at a time – more potatoes will take more time). To test whether the potato is done press it; it should feel soft under the skin and 'give' a little. You can put a fine skewer right through to the centre if you want to be sure.
- While the potatoes are cooking heat the olive oil and fry the pepper, onion and chorizo together. When the vegetables are soft and golden add the chill and garlic and cook for another minute.
- When the potatoes are completely tender take them out of the oven and turn down the heat to 180°C/350°F/gas mark 4. Cut a cross in the top of the potatoes, squeeze them open and scoop out the flesh – not all of it as you don't want the casing to collapse. Mash this, adding the fried vegetable and chorizo mixture and the coriander. Season and carefully pack this back into the potatoes, making a little hollow in each one with the back of a spoon (this is for the eggs to go into). Put the potatoes in a small non-stick roasting-tin (this is the best thing but a regular tin or gratin dish will do).
- Break an egg into a cup and carefully pour it into the hollow of the potato. Repeat with the second egg. Top each one with a knob of butter and season. Put back in the oven and cook for 10 minutes until the eggs are set but the yolks are still runny. Sprinkle each egg with a little smoked paprika and serve.
Recipe: Diana Henry
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