Baked Sweet Potato, Chorizo, Mushrooms and Egg

Serves: To serve 4

Prep Time: 5 Minutes

Cook Time: 45 Minutes

Ready In: 50 mins

Ingredients

4 - sweet potatoes

5 tablespoons - extra virgin olive oil

12 oz - chestnut mushrooms

  - salt and freshly-ground black pepper

8 oz - chorizo

4 large - eggs

2-3 handfuls - coriander leaves

Directions

  1. Pierce the potatoes several times with a fork, then place them on the baking tray. Bake in a preheated moderately hot oven (Mk 6 - 400°F - 200°C) for 30 to 35 minutes.
  2. While the potatoes are cooking, wash the mushrooms and chop into large pieces. Slice the chorizo about 3-4mm (⅛") thick. Chp the coriander.
  3. When the potatoes have been cooking for about twenty minutes, heat 1 tablespoon of oil in a frying pan and sauté the mushrooms over a fairly high heat for a few minutes. Mushroom give off quite a lot of moisture when they are cooked, so make sure these juices have evaporated. Place the mushrooms in a bowl and keep warm.
  4. Add a little more oil to the pan and brown the chorizo on both sides. Add to the mushrooms.
  5. Once the potatoes are cooked, heat the rest of the oil and fry the eggs, scooping up hot oil over the yolks to help them cook. See How to Fry and Egg
  6. Split each potato lengthways to open them up. Spoon the mushrooms and chorizo inside the potato (don't worry if some spills over the edges). Scatter with chopped coriander. Top with the fried eggs and serve with baby leaves like spinach.