Roast sweet potato, chorizo and onion hash with poached eggs
- January 2018
- Serves 4
- Hands-on time 30 min
Eggs are a particularly filling, protein-rich food. They’re also one of the few foods that provide choline, a vitamin-like nutrient that impacts on a wide range of metabolic processes.
- 25.7g (8.3g saturated)
- 32.5g (14.4g sugars
- 2 x 350g packs prepared butternut squash and sweet potato (or 700g mixed root veg)
- Olive oil for frying
- 2 red onions, chopped
- 4 small cooking chorizo sausages (200g), roughly cut into chunks
- ½ tsp cumin seeds
- Grated zest 1 lemon, plus wedges to serve
- 4 large free-range eggs
- 4 spring onions, sliced
- Handful fresh parsley, chopped
- Bring a large pan of water to the boil, add the squash and sweet potato and cook for 6-7 minutes until just tender. Drain and leave for a few minutes to steam dry.
- Meanwhile, heat a large non-stick frying pan with a splash of oil and gently fry the onions for 8 minutes to soften. Add the chorizo and cook, stirring, for 3-4 minutes to brown. Add the cumin and lemon zest and stir for a minute or so more.
- Add the squash and sweet potato to the frying pan with salt and black pepper, then fry on a medium-high heat for 5-6 minutes, pressing the mixture down gently with the back of a spoon to let it brown.
- Meanwhile, pour a hot kettle of water into the pan you boiled the veg in. Bring up to a bare simmer, swirl the water and gently break in 2 eggs. Poach for 3-4 minutes until cooked to your liking. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining 2 eggs.
- Top the hash with the poached eggs and scatter with the spring onions, parsley, salt and freshly ground black pepper.
If you prefer, swap the prepared squash and sweet potatoes for 700g of any root vegetables you fancy or need to use up from the fridge.
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