Spice up your breakfast

The US hot sauce company Bull’s-eye, established in the ‘BBQ Belt’ in 1985 and now available here, has come up with some smokin’ recipes that extend grilling season into winter. Here is one that caught our eye.

Bull’s-eye Crispy Breakfast Hash

SERVES 2-4

Cook time: 25-30mins

INGREDIENTS

400g new potatoes, roughly chopped 2 tsp olive oil 190g chorizo, chopped 1 red pepper, roughly chopped 1 bunch spring onions, chopped (reserving a handful to finish) 1-2 tbsp Bull’s-eye Louisiana Chipotle Hot Sauce 100g cherry tomatoes, halved 4 eggs 1 avocado, roughly chopped 50g feta, crumbled

1 handful coriander, chopped

METHOD

1

. Cook the potatoes in boiling salted water for five minutes, then drain. Heat the oil in the pan and fry the potatoes for seven minutes until golden. Add the chorizo and cook for another 10-12 minutes until the chorizo starts to colour and crisp.

2

. Add the red pepper, spring onions and cherry tomatoes for five minutes, then season and add the Bull’s-eye Louisiana Chipotle Hot Sauce.

3

. With a large spoon, make four large dips in the mixture and crack the eggs in, cover with a lid and cook until the eggs are set but the yolks are still runny.

4

. Top with the avocado, feta, coriander and the reserved spring onions and serve with extra Bull’s-eye BBQ Louisiana Sauce and chunky bread. For lots more recipes, see bullseyebbq.com