Brunch is definitely my favourite meal of the day, probably because it’s the first meal after a nice long sleep in, or perhaps a morning workout…usually the former! I made this for my boyfriend and I a couple of weeks ago, it was delicious and so simple to make. Chorizo is obviously not the healthiest ingredient ever, but it a little goes a long way, and hey, it’s all about balance! It adds a lovely smoky flavour to the dish.
If you are watching calories or you’re vegetarian, you could easily make this dish without the chorizo.
For vegans, the spiced sweet potato base also works well mixed in with quinoa and topped with a big dollop of hummus (both good sources of plant-based protein).
YOU WILL NEED:
- Tbsp olive oil
- 2 cloves garlic
- 1 red onion, diced
- 1/2 red chilli, diced
- 1/2 tsp ground paprika
- 1 sweet potato, cut into cubes
- Chorizo, chopped up small
- Handful of kale
- Handful of fresh corriander
- 1 tin of butter beans
- 1 tin of chopped tomatoes
- 4-6 eggs
- Fry the garlic, chilli, onion and sweet potato for 5-10 minutes first, then add in the kale, beans, chorizo, tinned tomatoes, herbs and spices and cook through until the potato has softened.
- Transfer to an oven-proof dish, crack the eggs over the top and bake in the oven for 15-20 minutes until the eggs white are fully cooked. Alternatively, if you want to ensure the egg yolks stay runny, make holes in the mixture and crack the eggs in. Allow to fry for 5 or so minutes.
- Serve up with sourdough toast and a cheeky bit of avocado if you like 😉