Skillet Sweet Potato & Chorizo Hash with Baked Eggs
10min
25min
1
422
Chef's Note
For the perfect runny yolks, watch the eggs closely during the final baking step. The residual heat from the skillet will continue cooking them even after you remove it from the oven. If you don't have an oven-safe skillet, you can cover the pan and cook on low heat until the eggs reach your desired doneness.
Tags
Ingredients
1 medium (150g) sweet potato
2 oz Spanish chorizo (cured)
2 whole large eggs
1/4 medium red bell pepper
1/4 medium yellow onion
2 cloves garlic
2 tsp olive oil
1/2 tsp smoked paprika
1 sprig fresh thyme
1/4 tsp sea salt
1/8 tsp black pepper
1 tbsp fresh parsley
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Peel and dice the sweet potato into 1/2-inch cubes. Dice the red bell pepper and onion into similar-sized pieces. Mince the garlic cloves.
- 3
Dice the Spanish chorizo into small 1/4-inch pieces.
- 4
Heat an 8-inch oven-safe skillet over medium heat. Add 2 tsp olive oil.
- 5
Add the diced onion to the skillet and cook for 2-3 minutes until softened.
- 6
Add the chorizo and cook for 2 minutes, allowing the oils to release.
- 7
Add the diced sweet potato, bell pepper, minced garlic, smoked paprika, salt, and pepper. Strip the thyme leaves from the stem and add to the mixture.
- 8
Cook for 10-12 minutes, stirring occasionally, until the sweet potatoes are tender but not mushy. If the potatoes need more time, cover the skillet for a few minutes to help them steam.
- 9
Using the back of a spoon, create two wells in the hash mixture. Crack one egg into each well.
- 10
Transfer the skillet to the preheated oven and bake for 6-8 minutes, until the egg whites are set but the yolks are still runny (or longer if you prefer firmer yolks).
- 11
Remove from the oven (careful, the handle will be hot!) and garnish with chopped fresh parsley.
- 12
Serve immediately while still hot.
Nutrition Information (per serving)
422
26g
47g
14g
Reviews (0)
No reviews yet
Be the first to review this recipe!