Potato & chorizo hash recipe

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Preheat the oven to 180°C/160°C fan/gas mark 4.
Gently fry the onion and garlic in a little oil in an ovenproof pan over medium-high heat, until the onion is soft. Add the chorizo and fry for 2-3 minutes. Take care not to overcook so the chorizo does not get rubbery.
Add the potatoes and cook for five minutes more, then crack the eggs on top.
Transfer the pan to the oven and bake for eight minutes, or until the egg white is set but the yolk is still runny.
Sprinkle with sea salt, black pepper and the parsley. Crumble feta on top, if using.

Per serving: 407 kcals, 16.7g fat (3.5g saturated), 43.5g carbs (6.1g sugars), 21.7g protein, 6.8g fibre, 0.532g sodium

Potato & chorizo hash