zoom Baked eggs with chorizo  & potato hash

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    Baked eggs with chorizo & potato hash

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    Baked eggs with chorizo & potato hash

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    500g sweet potatoes, scrubbed and cut into 2cm dice
    1 tbsp olive oil
    1 large fresh fennel bulb, chopped
    2 large courgettes, quartered lengthways then sliced across thinly
    2 tbsp sweet chilli sauce
    ½ x 28g pack coriander, chopped
    ½ x 120g pack Cooks’ Ingredients Chorizo Crumb
    4 Waitrose British Blacktail Medium Free Range Eggs


    1. Preheat the oven to 190°C, gas mark 5. Cook the potatoes in boiling water for 5-7 minutes to soften, drain thoroughly.

    2. Heat the oil in a frying pan and fry the fennel and courgettes, stirring frequently for 7-8 minutes or until lightly browned. Add the potatoes and crush lightly with a potato masher. Stir in the chilli sauce, half the coriander and half the chorizo. Mix well. Turn into a shallow ovenproof dish and spread out to level. Make 4 deep cavities in the mixture and break an egg into each. Sprinkle with the remaining chorizo.

    3. Bake, uncovered for about 14-15 minutes or until the eggs have just set. Serve scattered with the remaining coriander.

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