I once ran away to Madrid where I fell in love. My love affair was with this dish. I ate it every day for brunch, and I make it so often now.The beauty of it is not only its simplicity, but also that it’s a great recipe to experiment with – adding chorizo or pancetta in place of the sausage works particularly well. Traditionally this is made with potatoes, but this version is a little lighter on the carbs. 

Helen Cathcart

Ingredients - serves 2 

  • 3 best-quality sausages
  • 2 small bell peppers (I use red and yellow)
  • 4 spring onions
  • 4 large eggs
  • 50g Manchego cheese

The Essentials

  • Olive oil
  • Sea salt flakes 
  • Coarse black pepper 


Slice the sausages into 1cm chunks. Deseed the peppers and slice them finely, chop the spring onions into 1cm pieces and set aside until needed.

Heat 1 tablespoon of olive oil in a frying pan over a high heat. Once the oil is hot, add the sausage chunks, turn the heat down to medium and fry for a good few minutes until cooked through, stirring them often. Add the peppers and spring onions and fry for a minute or so, just until softened.

Hold the eggs about 30cm above the pan and crack them open, allowing the insides to tumble and crash into the pan. Leave the eggs to fry for 2 minutes or so, until they are only just set. Grate the cheese and scatter it on top, then season to taste. 

Recipe taken from John's book, Perfect Plates in 5 Ingredients. Buy here