8-10 small, or new potatoes
2 eggs, at room temperature
15cm piece of chorizo sausage
Olive oil for drizzling
1tbsp freshly chopped chives
Wash the potatoes and chop in half, adding to a pan of cold, salted water. Simmer until they’re cooked. Usually about 10-15 minutes.
Cook your eggs in the same pan for about seven minutes for a soft yolked egg, before removing from the pan and running under the cold tap.
Meanwhile, chop the chorizo into small chunks and heat a non-stick pan on the hob. Simply add the chopped chorizo, and cook until the fat begins to run and the sausage is crispy in places. Drain the cooked potatoes and add to your lunch pail. Top with the chorizo, a drizzle of olive oil, and chives. stir and sprinkle over salt. Wrap the eggs in their shells separately in kitchen roll. At lunchtime, peel your beggs, cut into segments and top.