Chorizo, Potatoes and Eggs

This dish speaks to both resilience and flavour — a humble, hearty meal with roots in Spanish cooking that feels right at home in Canadian kitchens. Immigrant traditions brought smoky chorizo to Canada, where it mingled with Prairie potatoes and backyard greens. Crowned with a fried or poached egg, it’s the kind of dish that proves simple ingredients can still feel rich, comforting, and complete.

Prep Time: 10 minutes

Total Time: 30 minutes

Serves: 2–4

Ingredients

• 1 tbsp olive oil

• 1 onion, finely chopped

• 115 g (4 oz) chorizo, diced

• 2 cups roasted potatoes (or 1 can white beans, drained)

• 1 tsp smoked paprika

• 1–2 handfuls kale, spinach, or parsley (optional)

• 2–3 large eggs (fried or poached)

• Salt & black pepper, to taste

Method

• Precook the potatoes: Boil potato chunks in salted water for 8–10 minutes until just tender. Drain well, toss with olive oil, salt, and pepper, then grill or roast at 220°C (425°F) for 10–12 minutes until golden and crisp. Set aside.

• Cook the base: Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and cook 4–5 minutes until softened. Stir in the chorizo and smoked paprika, cooking another 3–4 minutes until the sausage crisps and the spices bloom in its oils.

• Combine with potatoes: Add roasted potatoes (or beans) to the skillet, tossing well so they soak up the smoky chorizo flavour. Cook another 3–4 minutes.

• Add the greens: Fold in kale, spinach, or parsley and cook just until wilted, 1–2 minutes. Season lightly.

• Prepare the eggs: In a separate pan, fry or poach the eggs to your liking.

• Assemble & serve: Spoon the chorizo and potato mixture into bowls, top with an egg, and finish with a crack of black pepper.

Variations

• Beans instead of potatoes: Swap in white beans for a rustic twist that leans into pantry cooking.

• Canadian greens: Use Swiss chard, collards, or even fiddleheads in spring.

• Extra heat: Add cayenne or chili flakes if you want more kick.