- Prep Time:
- 10 min
- Cook Time:
- 35 min
- 1 cup ( 250 mL ) canned diced tomatoes
- 1 cup ( 250 mL ) prepared tomato sauce
- 1 tsp ( 5 mL ) Italian spices
- ¼ tsp ( 1.25 mL ) salt
- ¼ tsp ( 1.25 mL ) pepper
- 2 yellow potatoes, diced
- 2 tbsp ( 30 mL ) olive oil
- 1/8 tsp ( 0.5 mL ) salt
- 2 red peppers, sliced
- 1 green pepper, sliced
- 1 red onion, sliced
- ⅔ lb ( 0.4 kg ) dry chorizo, diced
- 8 eggs
- 2 tbsp ( 30 mL ) chopped fresh parsley
Preheat the oven to 375°F (190°C).
Mix the tomatoes, tomato sauce, Italian herbs, ¼ teaspoon (1 mL) salt, and pepper and set aside.
On a non-stick baking sheet, toss the potatoes with 1 tablespoon (15 mL) of the olive oil and 1/8 teaspoon (0.5 mL) salt. Roast for 12 minutes.
Add the red and green peppers, onion, and chorizo to the baking sheet. Drizzle the remaining 1 tablespoon (15 mL) of olive oil overtop and toss to coat. Roast for 15 minutes.
Add the tomato sauce mixture to the baking sheet, stirring to mix everything well. Return to the oven for 5 minutes.
Make 8 wells in the mixture and crack an egg into each well. Bake until the whites have set, about 7 minutes.
Garnish with parsley and serve.