Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-20 min.

Meanwhile, core, then cut pepper into 1/2-inch pieces. Finely chop parsley. Stir together mayo, half the parsley and 1/4 tsp garlic puree (dbl for 4 ppl) in a small bowl. Set aside.

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until slightly softened, 3-4 min. Add vinegar and 1 tsp sugar (dbl for 4 ppl). Season with salt. Cook, stirring occasionally, until dark golden-brown, 4-6 min. Remove the pan from heat. Transfer onions to another small bowl and set aside. Carefully wipe the pan clean.

Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers. Cook, stirring occasionally, until softened, 3-4 min. Add chorizo, Smoked Paprika-Garlic Blend and remaining garlic puree. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

Add potatoes, tomatoes and remaining parsley to the pan with chorizo. Stir to combine. Divide hash between bowls, then top with caramelized onions. Dollop parsley aioli over top.

In step 4, while chorizo cooks, heat a medium non-stick pan over medium-low heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Crack in 2 eggs (dbl for 4 ppl). Season with salt and pepper. Cover and pan-fry until egg whites are set, 2-3 min.** (NOTE: The yolks will still be runny. If preferred, pan-fry eggs using 1 tbsp oil, instead of butter.) Top chorizo hash with a fried egg before serving.