Cut the potatoes (peeled & washed) into small ½ inch (1.25 cm) pieces, transfer the cut potatoes into a baking tray lined with parchment paper, drizzle 1 tbsp (15 ml) olive oil over the potatoes and season with sea salt & black pepper, mix together to coat all the potatoes, then place them in a single layer, add into a preheated oven, bake + broil option (bottom + top heat) 220 C - 425 F

Once the potatoes are fully cooked, between 25 to 30 minutes, remove them from the oven

While the potatoes are roasting, finely dice the onion, roughly chop the garlic, cut the chorizo into ½ inch (1.25 cm) pieces and finely grate 5 to 6 tomatoes to end up with 1 ½ cups (340 grams) tomato sauce

Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

After 2 minutes, add in the diced onion and chopped garlic, mix with the olive oil, after 2 minutes add in the chopped chorizo, continue to mix together, once the chorizo is lightly sauteed, about 3 minutes, add in ½ tsp sweet smoked Spanish paprika and 1 tbsp sherry vinegar, quickly mix together, then add in the tomato sauce and season with sea salt & black pepper, mix together and simmer

Once the sauce has thickened, about 5 to 10 minutes, add in ⅓ cup frozen peas, mix together, then add in the roasted potatoes and gently mix together until well mixed, then crack in 4 eggs into the skillet, I like to create little pockets to add the eggs into, lightly season the eggs with sea salt & black pepper, place a lid on the pan and lower the heat to a low to low-medium heat

Once the eggs are cooked to your liking (I like the whites fully cooked with a runny yolk, about 5 to 6 minutes) remove the pan from the heat, sprinkle with finely chopped parsley and serve at once, enjoy!