Hello dear readers!
I hope this post finds you well and hungry for something delicious! Today, I’m excited to share a breakfast recipe that’s sure to spice up your morning routine: Spicy Chorizo & Sweet Potato Hash with Poached Eggs. This dish combines the smoky, savory goodness of chorizo with the natural sweetness of roasted sweet potatoes and a touch of heat to kickstart your day.
Breakfast is truly the most important meal of the day, and I believe it should be anything but boring. My wife and I absolutely adore whipping up hearty, flavourful breakfasts on our lazy Sunday mornings, and this dish has become one of our favorites. Not only does it pack a punch in terms of taste, but it’s also quite simple to prepare.
Let’s chat about the ingredients first. Chorizo, oh how I love thee. This spicy sausage brings such a robust flavor to the dish; it’s a perfect partner for the sweet potatoes. And those sweet potatoes – they add a satisfying, earthy sweetness that balances out the heat beautifully. Throw in some vibrant red and green bell peppers, a little garlic, and spices, and you’ve got yourself a one-pan wonder.
Roasting the sweet potatoes in the oven is a game-changer. It gives them that slightly crispy exterior while keeping the inside tender. Meanwhile, you can let the chorizo crisp up in the skillet, releasing all those wonderful oils that will then work their magic on the rest of the vegetables. It’s a symphony of flavours in one pan!
And, of course, the pièce de résistance – the poached eggs! There’s something so satisfying about breaking into a perfectly poached egg, letting the golden yolk spill out and mingle with everything else in the skillet. Pure breakfast bliss.
This dish is perfect for a weekend brunch but easy enough to make on a weekday morning if you’re feeling ambitious. And, if you want to add a bit more freshness, a sprinkle of chopped coriander and a squeeze of lime do wonders.
So, without further ado, let’s jump into the full recipe so you can bring this delightful dish to your table. Trust me, your taste buds will thank you!
Bon appétit and happy cooking!
Warmest regards,
Al
Ingredients
– 200g chorizo sausage, diced
– 2 medium sweet potatoes, peeled and cubed (approximately 400g)
– 1 red onion, finely chopped
– 1 red bell pepper, diced
– 1 green bell pepper, diced
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– 1/2 tsp chili flakes (optional)
– 4 large eggs
– 2 tbsp olive oil
– Salt and pepper, to taste
– Fresh coriander (cilantro), chopped, for garnish
– 1 lime, cut into wedges, for serving
Method
1. Preheat your oven to 200°C (392°F).
2. Place the cubed sweet potatoes on a baking tray, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat evenly.
3. Roast the sweet potatoes in the preheated oven for 20-25 minutes, or until tender and slightly crispy on the edges. Once done, set aside.
4. While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
5. Add the diced chorizo to the skillet and cook for about 5-7 minutes, or until it’s browned and slightly crispy. Remove the chorizo from the skillet and set it aside, leaving the oils in the pan.
6. In the same skillet, add the chopped red onion and both diced bell peppers. Sauté for 5-6 minutes, or until the vegetables are soft.
7. Add the minced garlic, smoked paprika, ground cumin, and chili flakes (if using) to the skillet. Cook for an additional 1-2 minutes, stirring frequently.
8. Return the roasted sweet potatoes and cooked chorizo to the skillet, stirring well to combine. Cook for another 2-3 minutes to let the flavours meld together. Adjust seasoning with salt and pepper if needed.
9. Create four small wells in the hash mixture and crack an egg into each well.
10. Reduce the heat to medium-low and cover the skillet. Cook for about 5-7 minutes, or until the eggs are cooked to your desired doneness.
11. Remove the skillet from the heat and garnish with freshly chopped coriander.
12. Serve the spicy chorizo and sweet potato hash with lime wedges on the side. Enjoy!
