SWEET POTATO & CHORIZO HASH WITH BAKED EGGS
When I have a little more time on the weekends to make a lazy breakfast, this is one of my favourite dishes. The paprika-infused oil from the chorizo adds an incredible Spanish flavour to the dish, but for a veggie alternative, sundried tomatoes also do the trick.
SERVES 2 1 tbsp coconut oil ½ red onion, diced 1 small sweet potato (200g-300g), chopped into small cubes 50g chorizo, diced handful of kale salt and black pepper 2 free-range eggs
1 Preheat the oven to 180C/350F/ gas 4.
2 Heat the coconut oil in a large frying pan. Add the red onion and sweet potato. Fry over a medium heat for 10 minutes or until the sweet potato is cooked.
3 Add the chorizo and kale, and cook for another 5 minutes. Season with salt and pepper.
4 Transfer the sweet potato mixture to an ovenproof dish and crack the eggs on top. Bake in the oven for 10-12 minutes or until the eggs are cooked.