Serve with crusty bread.


  • 100g cooked shredded chicken
  • 100g boiled potatoes, diced
  • Handful spinach, washed
  • 1 large chunk chorizo sausage, diced
  • 4 eggs
  • Crusty bread
  • Large handful chopped parsley
  • 20g capers
  • 1 clove garlic, crushed
  • Handful anchovies, chopped
  • 10 drops Tabasco
  • 1 tsp Dijon mustard
  • Squeeze lemon juice
  • Splash olive oil


  • Heat a pan and add some olive oil. Add the diced chorizo, potatoes and shredded chicken and cook for 2 minutes.
  • Add the spinach and allow to wilt for 30 seconds.
  • Next, create 4 holes in the pan and crack the eggs into the gaps.
  • Place the pan under a hot grill and cook for 1 minute to bake the eggs. Serve the mix in the pan on the table.
  • In a bowl, add the chopped parsley, anchovies, capers, garlic and mustard. Season with salt and pepper and lemon juice.
  • Add a splash of olive oil to loosen the dressing and then add it to the chicken, chorizo and baked eggs.
  • Serve on warmed plates with crusty bread.