Potato casserole with chorizo

Ingredients for 6 servings:

• 800 g potatoes, waxy, diced
• salt water
• 1 onion(s), cut into rings
• 3 tbsp olive oil
• 2 cloves garlic
• 1 can tomatoes, chopped, 400 g
• 1 tbsp tomato paste
• some water
• 350 g chorizo, sliced
• 3 bell peppers, colored, diced
• 1 tsp, heaped paprika powder, hot
• 50 g black olives from the jar, sliced
• 6 eggs
• salt and pepper
• e.g. parsley

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

Peel and dice the potatoes, and boil them in salted water. Drain and set aside. Meanwhile, heat the oil in a pan, sauté the onions and garlic until translucent. Then add the tomatoes. Mix the tomato paste with a little water until smooth, then add it to the pan and simmer for about 5-10 minutes. Add the potatoes, chorizo, peppers, and olives to the tomatoes and onions and season. Continue cooking on low heat for another 5-10 minutes. Place everything in a baking dish and make 6 small indentations in the mixture. Crack the eggs one at a time, then drop one into each indentation. Bake in a preheated oven at 200°C for 6-8 minutes, until the eggs are set. Sprinkle with parsley to finish. If you like, you can serve it with bread. We eat it just as it is.