Method
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1
Preheat oven to 180c
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2
Slice the red peppers in to quarters, put on a baking tray with a drizzle of olive oil and season well. Roast for 40 minutes.
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3
Add the chorizo to a pan on low heat, slowly turn up the heat and cook until crispy. Drain the oil and pat down with kitchen roll.
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4
In a large mixing bowl add the grated potato, chorizo, the 5 tbsp parsley, 2 eggs, the flour, onion, drizzle olive oil and season well. Mix together with your hands. On a lined baking tray divide the mixture into 4 rosti style piles. Cook for 50 minutes.
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5
In a hot frying pan put the almonds and brown for 3 minutes. In a blender add the almonds, cooked peppers, paprika, rest of the parsley, red wine vinegar, 3 tbsp olive oil and season well then blend very well.
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6
In a pan of boiling, slightly salted water form a whirlpool, once the spinning has slowed crack the egg into the water, cook for 5 minutes and then remove.
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7
On a plate, put the roost topped with the sauce and then an egg. Serve!