Chorizo and Sweet Potato Breakfast Hash with Jammy Eggs

Ingredients

• 700 g sweet potatoes
• 2 tbsp extra-virgin olive oil
• 300 g fresh chorizo sausage, casings removed
• 1 unit shallot, finely diced
• 3 unit garlic cloves, minced
• 1 tsp smoked paprika
• 1 tbsp fresh thyme leaves
• 1 tbsp sherry vinegar
• 3 cup baby spinach
• 4 unit large eggs
• 0,33 cup cotija cheese, crumbled
• 3 tbsp fresh chives, chopped

Instructions

1. 1

   Peel and dice the sweet potatoes into 1/2-inch cubes; pat dry thoroughly with a clean towel.

2. 2

   Heat 2 tbsp extra-virgin olive oil in a 12-inch cast-iron skillet over medium-high heat until the oil shimmers.

3. 3

   Add the sweet potatoes in a single layer and sear undisturbed for 4 minutes; toss and continue cooking 8-10 minutes until deeply caramelized and tender at the centre.

4. 4

   Push potatoes to the edges and add the crumbled chorizo to the middle; render for 5-6 minutes until the fat pools and the sausage crisps.

5. 5

   Stir in the diced shallot and minced garlic; cook 2 minutes until fragrant and translucent.

6. 6

   Add the smoked paprika and thyme leaves, then deglaze with the sherry vinegar, scraping up any browned bits from the bottom.

7. 7

   Meanwhile, bring a small pot of water to a gentle boil and cook the eggs for exactly 6 minutes 30 seconds; transfer to an ice bath, then peel and halve.

8. 8

   Fold the baby spinach into the hash and cook 60 seconds until just wilted; taste and adjust salt.

9. 9

   Nestle the halved jammy eggs on top, sprinkle with chopped chives and crumbled cotija, and finish with a crack of black pepper.

10. 10

    Serve straight from the skillet with hot sauce alongside.