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Baked Sweet Potato, Chorizo, Mushrooms and Egg

Ready in 50 mins

Recipe by Graham 

Sweet and earthy is always a winning combination. And this recipe is versatile with lots of different options. You can leave the egg off, or you can use bacon lardons instead of chorizo if you prefer. Whatever you do, this is a great, gooey, savoury-sweet plate to tickle your tast buds.

You should bake sweet potatoes in the same way that you bake regular potatoes, but only for about 30 minutes. Cooking times can vary depending on the variety that you are using, but you can soon check to see if they are done by piercing them with a fork or pointed knife.

Preparation Time

5 Minutes

Cooking Time

45 Minutes

Ingredients for Baked Sweet Potato, Chorizo, Mushrooms and Egg

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 4:

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

How to Cook Baked Sweet Potato, Chorizo, Mushrooms and Egg

  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.
GRAHAM'S HOT TIP:
Line your baking tray with aluminium foil. Sweet potatoes leach a sticky liquid which is hell to shift!