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Baked eggs with chorizo & potato hash
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500g sweet potatoes, scrubbed and cut into 2cm cubes
1 tbsp olive oil
1 large fresh fennel bulb, chopped
2 large courgettes, quartered lengthways, then sliced thinly
2 tbsp sweet chilli sauce
½ x 28g pack coriander, chopped
½ x 120g pack Cooks’ Ingredients Chorizo Crumb
4 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 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.
Typical values per serving:
2 of your 5 a day; source of fibre
This recipe was first published in March 2018.