Spanish style backed eggs, chorizo and flatbreads


  • 4 eggs
  • 250g new potatoes
  • 1 medium-sized white onion
  • 200g spinach
  • 100g chorizo


  • 1 clove of garlic
  • 1 tsp paprika
  • 1 pot of passata or 1 tin of chopped tomatoes
  • 250g plain yoghurt
  • 250g self-raising flour


  • Preheat the oven to 170°c/340°F/Gas mark 3
  • Peel and finely chop the onion and garlic and dice the chorizo, fry in a pan on a medium heat with 1 tsp oil.
  • Slice the new potatoes, add to the pan with the paprika and stir gently on a low heat until the potatoes start to colour.
  • Add the passata or chopped tomatoes to the pan
    and stir with a pinch of salt and pepper to taste. Simmer on a very low heat for 20-25 minutes, until the potatoes are cooked throughout.
  • Meanwhile, mix the self-raising flour and plain yoghurt in a bowl with 1⁄2 tsp of salt. The mixture should be firm like a dough, add more flour if needed to create this texture.
  • Quarter the dough, roll out each piece on a flour-dusted surface until 1⁄2 cm thick. Flour your rolling pin as well to prevent the dough from sticking.
    • Fold the spinach through the passata and potatoes as they continue to simmer. Transfer this all to an ovenproof dish if needed.
  • Crack 4 eggs into the dish or pan, evenly spread out so you can portion easily. Bake in the oven for 5 minutes or until the eggs are cooked to your liking.
  • Meanwhile, place a pan on high heat with 1⁄2 tsp oil. Add the flatbreads to the pan, turning once they have bubbled and coloured evenly.

31g carbs    |    16 fat   |   17g protein