Ingredients

• ½ cup Gotzinger Spanish Chorizo, cut into 1cm pieces

• 2 cups roasted sweet potato, cubed

• 2 tbsp oil

• ½ tsp smoked paprika

• 2 tsp ground cumin

• pinch of salt

• ½ onion, diced

• 1 jalapeno pepper, finely diced

• 1 cup peppers, chopped into small pieces

• 1½ cups spinach

• 1½ tsp lime juice

• 1 tbsp coriandor 

• 1 avocado

Method

1. Preheat the oven to 175 degress.

2. 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.

3. 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.

4. Add the sweet potato to pan and thoroughly mix. Create 3-4 dents in the mixture and crack an egg into each.

5. Place the pan in the oven and cook for 8-10 minutes. 

6. Remove from the oven and serve with the guacamole and wedges of lime.