300g new potatoes, quartered
40g chorizo, cut into strips
1 red chilli, finely chopped
½ a small bunch parsley, chopped
Boil the potatoes until tender, drain and cool. Heat 2 tbsp olive oil in a large non-stick frying pan and fry, turning over until golden and crisp. Add the chorizo and chilli and fry for another 3-4 minutes until chorizo is crisp. Season then stir through the parsley.
Serve the potatoes topped with poached eggs.