Chorizo and Sweet Potato Breakfast Hash with Jammy Eggs

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

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

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.

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.

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

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

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.

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

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

Serve straight from the skillet with hot sauce alongside.