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Preheat the oven to 200˚C, gas mark 6. In a medium roasting tin, toss the sweet potato and onion with the oil, cumin, paprika and cinnamon; season. Bake for 20-25 minutes, until tender. Meanwhile, in a small bowl mix together the aioli, lemon zest and a squeeze of juice; set aside. Bring a small pan of water to a gentle simmer. Use a slotted spoon to carefully lower the egg into the water and boil for 7 minutes. Lift out with the slotted spoon and plunge into a bowl of cold water. Allow to cool for 5 minutes, then carefully peel and cut in half.
Boil the kettle. Put the spinach in a colander over the sink and pour over the boiling water to wilt it. Rinse with cold water, then squeeze out the excess water and drain on kitchen paper.
Scatter the chorizo into the tin with the sweet potato, toss together and roast for 5 minutes more. Add the wilted spinach to the tin and toss through the hash; transfer to a warm plate. Top with the boiled egg halves and serve with the aioli drizzled over, an extra pinch of paprika and lemon wedges to squeeze over.
Typical values per serving when made using specific products in recipe
Energy | 3,300kJ/ 792kcals |
|---|---|
Fat | 48g |
Saturated Fat | 12g |
Carbohydrates | 56g |
Sugars | 20g |
Fibre | 8.4g |
Protein | 29g |
Salt | 2.6g |
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