Spanish Eggs with Potato Wedges Recipe - WellBeing Magazine

Ingredients

• <b>Potato Wedges</b>
• 500g Kipfler, Desiree or Dutch Cream potatoes (can also use sweet potato if preferred), cut into wedges about 1–2cm wide
• 2 tbsp coconut oil or ghee (or even duck fat), melted
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• Sea salt & black pepper, to taste
• <br>
• <b>Spanish Eggs<b>
• 1 tbsp butter or ghee
• 1 chorizo sausage (mild or spicy), sliced in half & thinly sliced across
• 1 large or 2 small cloves garlic, crushed or finely chopped
• 1 red onion, peeled, halved & finely sliced
• 2 × 400g tins diced tomatoes
• 1 red capsicum, diced into little cubes
• 1 tbsp sherry vinegar
• 4 eggs
• 100g feta cheese, crumbled
• 1 tbsp chopped parsley
• 1 lemon, cut into wedges