Easy tomato, chorizo and sweet potato hash with baked eggs

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.

Ingredients

  • 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

Method

  1. Peel the sweet potatoes and chop them into 3cm chunks.
  2. 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).
  3. Peel, chop and finely chop the onion and garlic (or use a garlic mincer).
  4. Chop the chorizo by halving it lengthwise first and then cutting it width ways into small chunks.
  5. Chop the tomatoes into small 2cm chunks.
  6. 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).
  7. Add the chorizo and paprika and fry for a further 3 minutes. Then add the tomatoes and cook for a further 2 minutes.
  8. 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.
  9. Crack the eggs on top of the hash, being careful not to split the yolk if you can!
  10. 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.
  11. Whilst the hash is in the oven, finely chop the coriander (stalks and all).
  12. When the hash is ready, remove it from the oven and add half the coriander.
  13. Divide the hash between two bowls, adding a sprinkle more of the remaining coriander and salt and pepper to taste.

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