I did a single-tray tray bake tonight that worked a treat, though there will be slight tweaks next time...

For two of us, I scrubbed about a pound of salad spuds (the ones that hold together when you boil them), which I cut into half-inch chunks. I confess that I par-boiled them for five minutes, though I'm not sure they needed that. They went into a big bowl with a chopped-up red pepper, some chopped (not crushed) garlic, a few sliced shallots, a 150g skinned and chopped-up genuine Spanish chorizo (not that "cooking chorizo" rubbish), a big glug of extra-virgin olive oil, a tablespoon of sweet smoked paprika and seasoning. I gave that lot a good mix and spread it all out on a baking tray lined with greaseproof paper. That went in the oven for half an hour at 180°C.

The coup de grace was that, once I'd put that into two bowls, I topped it with two fried eggs in each bowl. Imperative that they were runny.

It was delicious. But the tweaks next time? Cut the spuds slightly smaller and don't par-boil. I wanted 'em crispier, frankly. Also, a bit more oil. I think I'd spread the mix more thinly over two oven trays in order to get everything a bit more crispy. I might even add a small dusting of ancho chilli flakes. But it was all really good, and it won't be long before I try it again with tweaks!