Baked eggs with chorizo & potato hash

Name: Baked eggs with chorizo & potato hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 500 g 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; 28 g pack coriander, chopped; 120 g pack Cooks' Ingredients Chorizo Crumb; 4 British Blacktail Medium Free Range Eggs

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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Ingredients

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

Method

Preheat the oven to 190°C, gas mark 5. Cook the potatoes in boiling water for 5-7 minutes to soften. Drain thoroughly.
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.
Bake, uncovered for about 14-15 minutes, or until the eggs have just set. Serve scattered with the remaining coriander.