Potato salad with chorizo & duck egg

Instructions

1. 1

   Boil the potatoes until they are tender, about 15-20 minutes. Drain and leave until cool enough to handle.

2. 2

   While the potatoes are cooking gently, run a knife along the length of the chorizo sausages. Turn the sausages ‘inside out’ and discard the skin so that all you are left with is the sausage meat.

3. 3

   Heat the oil over a low-medium heat and add the sausage meat. Gently fry the meat, breaking it into small pieces with a wooden spoon as it cooks. When the meat is broken up, cook for 2-3 minutes on a high heat until the sausage is cooked through with no pink meat.

4. 4

   Sprinkle in the dried breadcrumbs and continue to stir with the chorizo. Remove from the heat, and stir through the chopped parsley.

5. 5

   Bring a pan of water just to the boil. As the first bubbles appear, crack in your duck eggs and leave to poach over a very low heat for 4 minutes (for a runny yolk).

6. 6

   While the eggs are poaching, take each potato and gently crush it in your fingers to just break it open. Place the potatoes in a bowl, then add the soured cream and the chopped spring onions. Mix well to combine and season.

7. 7

   Divide the potato salad between two plates, top with the chorizo and breadcrumb mix. Lay the poached eggs on top and finish with a sprinkling of the herby zaatar.