Jun 6, 2013

Sweet Potato, Chorizo & Chickpea Hash

Sweet Potato, Chorizo & Chickpea Hash

One more recipe with eggs cracked on top. Just one, I promise, this is the last one. For now. I think.

Can’t help myself, I love sumptuous dishes where the eggs are cooked along with the rest of the food making it look wonderful, plus, and this is important; you get to dip bread in runny yolks. Bread and runny yolks are always +1.

This recipe combines eggs with flavourful and smokey chorizo, mellow sweet potatoes and chickpeas with just a hint of cumin and curry. Easy and delicious.

 

Ingredients:

7 oz Spanish chorizo
1 pound sweet potatoes
1 15oz can chickpeas
1 large onion
4 large eggs
1/2 tsp ground cumin
1/2 tsp curry madras
salt and pepper
parsley for garnish
1 tbsp oil

 
Directions:

* Preheat your oven to 200C° (400F°).

Couldn’t find the orange potatoes. Not fond of their white counterparts; they oxidize too fast to my liking.

Peel and chop them and parboil them for about 8 minutes, until tender. Drain well.
Sweet Potato, Chorizo & Chickpea Hash

While the sweet potatoes are happily boiling, you peel and cube the chorizo.
Sweet Potato, Chorizo & Chickpea Hash

Chop your onion as well. Lots of chopping going on here.
Sweet Potato, Chorizo & Chickpea Hash

Rinse and drain your chickpeas.
Sweet Potato, Chorizo & Chickpea Hash

Heat the oil and sauté the onion for 3 minutes.
Sweet Potato, Chorizo & Chickpea Hash

Add the chorizo and give it another 3 minutes.
Sweet Potato, Chorizo & Chickpea Hash

Add the drained potatoes and stir well. The oil from the chorizo will flavour the potatoes.
Sweet Potato, Chorizo & Chickpea Hash

Add a good pinch of salt and pepper, and sprinkle in the ground cumin and curry.
Sweet Potato, Chorizo & Chickpea Hash

Add the chickpeas and cook everything over low to medium heat for 5 to 7 minutes.
Sweet Potato, Chorizo & Chickpea Hash

Transfer the whole shebang to an oven dish unless you can place your skillet in the oven.
Sweet Potato, Chorizo & Chickpea Hash

Here we go: crack 4 eggs on top. Man, I love this. Sprinkle a little salt on top of the eggs.
Sweet Potato, Chorizo & Chickpea Hash

 
Place in a preheated oven and bake at 200C° (400F°) for 7 to 10 minutes, until the egg-whites have set and the yolks are still runny. Garnish with parsley or coriander.
 

Serve with lots of crusty bread and a big bowl of fresh, colourful cherry tomatoes.
Sweet Potato, Chorizo & Chickpea Hash
Recipe adapted from BBC GoodFood.
 

Sweet Potato, Chorizo & Chickpea Hash
Ingredients
    7 oz Spanish chorizo
    1 pound sweet potatoes
    1 15oz can chickpeas
    1 large onion
    4 large eggs
    1/2 tsp ground cumin
    1/2 tsp curry madras
    salt and pepper
    parsley for garnish
    1 tbsp oil

Directions
    Preheat your oven to 200C° (400F°). Peel and chop the sweet potatoes and parboil them for about 8 minutes, until tender. Drain well. Rinse and drain the chickpeas. Peel the chorizo and chop it, chop the onion as well.

    Heat the oil and sauté the onion for 3 minutes before adding the chorizo and giving it another 3 minutes. Add the drained potatoes, stir well, season with salt, pepper, cumin and curry. Stir in the chickpeas and cook everything for 5 to 7 minutes over medium heat.

    Transfer everything to a casserole if you’re not using a skillet that you can place in the oven. Crack the eggs on top, season with a little salt. Place in a preheated oven and bake at 200C° (400F°) for 7 to 10 minutes, until the egg-whites have set and the yolks are still runny.

    Garnish with parsley or coriander. Serve with crusty bread and fresh cherry tomatoes.

Meal type: Main Course, Casserole
Servings: 4
Copyright: © kayotickitchen.com
May 23, 2013

Ridiculously Good Roasted Carrots

Looking down on this colourful bunch of carrots I picked up during my last market stroll, while munching on a big bag of French fries drowned in mayonnaise and peanut sauce, I still had no idea where this recipe would take me. I had a vague plan. Oh yes, I did: I was going to turn them into something with a slight Indonesian twist: sweet, fragrant and flavourful, yet still…