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Baked eggs with chorizo & potato hash

Baked eggs with chorizo & potato hash

This sweet potato hash is made with added smoky chorizo crumb and sweet chilli sauce for great flavour.

3 out of 5 stars(1) Rate this recipe
Source of fibre2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

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  • 500g sweet potato, 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 when made using specific products in recipe


1,496kJ/ 358kcals



Saturated Fat












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3 out of 5 stars1 rating