A hearty and flavorful Spanish breakfast skillet, packed with ingredients that will energize your morning. Featuring chorizo, bell peppers, and eggs, this dish offers a delicious twist on a classic breakfast for those who enjoy cooking.
Heat olive oil in a large skillet over medium heat.
Add the sliced chorizo and cook until browned and slightly crispy, about 5 minutes.
Transfer the chorizo to a plate and set aside. Using the remaining oil in the skillet, add diced onion, red and green bell peppers, and sauté until soft, about 5-7 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the parboiled potatoes to the skillet, mixing everything together. Season with salt, pepper, and smoked paprika. Cook until the potatoes start to brown, about 10 minutes.
Make four wells in the potato mixture and crack an egg into each well. Cover the skillet and let the eggs cook until the whites are set but the yolks are still runny, about 5-7 minutes.
Sprinkle the cooked chorizo on top, and if using, add grated Manchego cheese. Cover again for a couple of minutes to allow the cheese to melt.
Garnish with fresh parsley before serving.
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