This easy tomato, chorizo and sweet potato hash recipe with baked eggs is a great healthy breakfast alternative for those looking to dodge a fry up! It’s an all year round recipe, packed with colour and flavour, that is sure to give you the energy boost that you need in the morning.
- 2 medium sized onions or one large one
- 3 sweet potatoes
- 3 medium-sized tomatoes
- 80g spinach
- 1-2 cloves of garlic (depending on the preference of garlic taste)
- 1 tsp smoked paprika
- 120g chorizo
- 1 tbsp olive oil
- ½ bunch of coriander
- 2 large eggs
- Salt and pepper to taste
- Peel the sweet potatoes and chop them into 3cm chunks.
- Fill a large saucepan with water and bring it to the boil. Add the sweet potato and a pinch of salt. Cook for 8-10 mins, or until soft (but not too soft).
- Peel, chop and finely chop the onion and garlic (or use a garlic mincer).
- Chop the chorizo by halving it lengthwise first and then cutting it width ways into small chunks.
- Chop the tomatoes into small 2cm chunks.
- Heat the olive up in an oven safe frying pan. Once hot, add the onion and garlic and cook until soft (about 3-4 minutes).
- Add the chorizo and paprika and fry for a further 3 minutes. Then add the tomatoes and cook for a further 2 minutes.
- Drain the potato using a colander, and add it to the chorizo mix. After 2 minutes, add the spinach and cook for a further 3 minutes.
- Crack the eggs on top of the hash, being careful not to split the yolk if you can!
- Take the oven safe pan off the hob and place it in the oven to bake for 8-10 minutes, or just until the egg white is cooked and the yolk is still runny. Cook for longer if you don’t like runny eggs.
- Whilst the hash is in the oven, finely chop the coriander (stalks and all).
- When the hash is ready, remove it from the oven and add half the coriander.
- Divide the hash between two bowls, adding a sprinkle more of the remaining coriander and salt and pepper to taste.