Heat the olive oil in a large non-stick frying pan, add the diced chorizo and saute over a medium heat for 3-5 minutes, take care not to burn the sausage.
Now add the onion and red pepper to the chorizo and saute for a further 3-5 minutes until the onions start to soften.
Stirring continuously add the garlic and pre-cooked potato to the pan along with the chickpeas, before adding the paprika. Cook for a further minute until the paprika starts to release its spice aroma.
Add the harissa paste to the mixture and season well with salt and ground black pepper. [NOTE: only season at this point, once the hash is cooked and the flavours have properly melded together. Different sausages and harissa pastes will have different levels of salt so season to taste only once the dish is cooked.]
Fry the eggs in a separate pan and season to taste.
Spoon the chorizo and chickpea hash mixture into 2 bowls and top with the fried egg. Serve immediately.
Notes
Use this recipe as a guide only and add whatever you wish to the dish. Use what you have in the fridge, it's a great dish for using up leftovers.
Nutrition Facts
Chorizo hash with chickpea, potato & fried egg
Amount Per Serving
Calories 818Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 12g75%
Trans Fat 1g
Cholesterol 217mg72%
Sodium 1168mg51%
Potassium 959mg27%
Carbohydrates 68g23%
Fiber 19g79%
Sugar 16g18%
Protein 39g78%
Vitamin A 4217IU84%
Vitamin C 84mg102%
Calcium 154mg15%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •