Ingredients
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½ cup Gotzinger Spanish Chorizo, cut into 1cm pieces
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2 cups roasted sweet potato, cubed
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2 tbsp oil
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½ tsp smoked paprika
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2 tsp ground cumin
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pinch of salt
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½ onion, diced
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1 jalapeno pepper, finely diced
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1 cup peppers, chopped into small pieces
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1½ cups spinach
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1½ tsp lime juice
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1 tbsp coriandor
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1 avocado
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Method
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Preheat the oven to 175 degress.
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In a food processor blend 1 avocado with 1 tbsp jalapeno, 1 tsp lime juice and a pinch of salt, cover and set aside in a bowl.
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Sautee the chorizo in 1 tbsp oil, peppers and 1 tbsp of the diced jalapeno. Once onion becomes translucent (4-5 minutes) add in the spinach, ½ tsp lime juice and 1 tsp cumin. Cook for another minute and then set aside.
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Add the sweet potato to pan and thoroughly mix. Create 3-4 dents in the mixture and crack an egg into each.
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Place the pan in the oven and cook for 8-10 minutes.
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Remove from the oven and serve with the guacamole and wedges of lime.
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