Irish Daily Mail - YOU - - FOOD MEDIC -

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.

Newspapers in English

Newspapers from Ireland

© PressReader. All rights reserved.