Direction

Instructions:
1. Begin by preparing the potatoes. Peel and dice them into small cubes. Set aside.

2. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes to the pot and cook for 5-7 minutes, until they start to brown.

3. While the potatoes are cooking, slice the bell peppers into strips and chop the chorizo into small pieces.

4. Once the potatoes are lightly browned, add the bell peppers and chorizo to the pot. Stir everything together and let it cook for another 5-7 minutes.

5. Season the stew with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of paprika, and 1/2 teaspoon of garlic powder. Mix well and let it cook for a few more minutes until the peppers have softened and the chorizo is fully cooked.

6. In a separate pan, heat 1 tablespoon of olive oil over medium-high heat. Crack the eggs into the pan and cook for 3-4 minutes, until the whites are set but the yolks are still runny.

7. Once the stew is fully cooked and the eggs are done, remove both from the heat.

8. To serve, ladle the potato and chorizo stew into bowls and top each bowl with a fried egg. Optional: garnish with some fresh parsley for a pop of color and flavor.

Enjoy your hearty and flavorful potato, pepper, and chorizo stew with a perfectly cooked fried egg on top!