Ingredients
- ½ 225g spicy chorizo ring, cut into thin circles
- 330g chicken breasts, sliced
- ½ tbsp olive oil
- 1 red onion, finely diced
- 600g diced sweet potato
- 1 tsp smoked paprika
- 270g vine tomatoes
- 200g baby spinach
- 4 eggs
- 14g parsley, leaves picked and roughly chopped
Method
- Preheat the oven to 200°C/fan 180°C/gas mark 6. Bring a large pan of water to the boil. Heat a wide, high-sided pan that can go in the oven and also has a lid. Cook the chorizo slices uncovered on the hob for 3-4 minutes, until golden and releasing oil, then transfer to a bowl with a slotted spoon. Add the chicken slices and cook for 4-5 minutes, until golden all over. Remove from the pan and set aside with the chorizo.
- Heat the oil in the pan, then add the onion and cook for 3-4 minutes. Add the diced sweet potato and paprika and cook for 10-12 minutes, adding a splash of water if the pan starts to dry out. Cook with the lid on, stirring regularly, until softened and lightly golden. Add the chicken and chorizo pieces, then top with the tomatoes and cook, uncovered, in the oven for 12-15 minutes, until the tomatoes are beginning to soften.
- Meanwhile, wilt the spinach in a large pan with a splash of water and drain over a sieve. Bring a large pot of water to the boil. Crack an egg into a small dish. Create a whirlpool in the pot of boiling water by stirring with a slotted spoon. Carefully add the egg to the water and cook for 3 minutes, then remove with a slotted spoon and leave the poached egg to drain on kitchen paper. Repeat with the remaining eggs. Once the hash has finished cooking, top with the poached eggs and spinach and garnish with the parsley.
