You’ll Need
Main
200g baby potatoes, halved
60g cooking chorizo, diced
½ small onion, diced
½ red pepper, diced
1 clove garlic, finely sliced
1 egg
1 tsp olive oil
½ tsp smoked paprika
Salt and black pepper
Small handful of chopped fresh parsley
Optional but Dangerous
Grated mature cheddar
Chilli flakes
Brown sauce
Hot sauce
Sliced jalapeños
Method
Preheat your air fryer to 200°C.
Toss the baby potatoes with the olive oil, smoked paprika, salt and black pepper.
Place them into a foil tray or heatproof dish and cook for 10 minutes, stirring halfway through.
Add the diced chorizo, onion, pepper and garlic.
Return to the air fryer for 8–10 minutes, stirring once, until the potatoes are crisp, the chorizo has released its smoky oils and the vegetables have softened.
Push the hash mixture to the outside of the tray, creating a space in the centre.
Crack the egg into the middle.
Return to the air fryer for 4–5 minutes, or until the egg is cooked to your liking.
Finish with chopped parsley and any optional toppings before serving.