Waitrose and Partners
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. Find more delicious sweet potato recipes.

3 out of 5 stars(1) Rate this recipe
Gluten freeHealthySource of fibreSource of protein2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

Ingredients

  • 500g sweet potatoes, scrubbed
  • 1 tbsp olive oil
  • 1 large fennel bulb, finely chopped
  • 2 large courgettes, quartered lengthways, then sliced thinly
  • 2 tbsp sweet chilli sauce
  • ½ x 25g pack coriander, chopped
  • ½ x 120g pack Cooks' Ingredients Chorizo Crumb
  • 4 medium free range eggs

Method

  1. Preheat the oven to 190°C/170ºC fan/gas 5. Cut the potatoes into 2cm cubes then boil for 5-7 minutes to soften. Drain thoroughly.

  2. Heat the oil in a large 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.

  3. 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.

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

Cook’s tip

Cooks’ Ingredients Chorizo Crumb adds spicy, smoky paprika porkiness to almost any gratin, chicken dish, pasta or greens. 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,404kJ/ 335kcals

Fat

14.5g

Saturated Fat

4.1g

Carbohydrates

32.4g

Sugars

13.3g

Fibre

8.3g

Protein

14.9g

Salt

1g

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3 out of 5 stars1 rating