Best morning-after breakfast
This recipe makes the perfect Boxing Day breakfast to share with family or friends. Fire up the oven an hour or so before you're ready to cook. When the temperature has reached between 180°C and 200°C (check with your thermometer) and the smoke and flames have died down, you can start cooking. I've given you timings for a freshly fired up oven so just bear in mind that you may need to cook this dish a little bit longer if you're reigniting an earlier fire by throwing on a few extra logs. Always keep an eye on the fire and top up the heat source, if needed.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 medium potatoes, cut into 3cm chunks
- sea salt
- freshly ground black pepper
- 150 g good-quality raw iberico chorizo
- 1 red pepper, deseeded and sliced into strips
- 1 large handful of ripe cherry tomatoes
- 6 large free-range eggs
- a few sprigs of fresh flat-leaf parsley, leaves picked and chopped
- crusty bread, to serve