Not a looker this one, but taste makes up for it.
- 1 Sweet Potato
- 1 red pepper
- 1 red onion
- 2 vine tomatoes
- 2 cloves of garlic
- 1 can of chickpeas (400g)
- 1 pint chicken stock
- 400g chorizo
- 1 tbsp olive oil
- 2 bay leaves
Start by heating the olive oil in an oven-proof dish, then adding the red onion (diced) and garlic (finely sliced). Cook until the onion becomes translucent – about 10 minutes.
Next, finely slice the chorizo into discs then add to the onion and garlic. As it cooks, slice your pepper, then add after about 5 minutes of the chorizo cooking, along with the bay leaves.
Now slice the sweet potato into discs, then boil it in a separate pan. As you do this, prepare and add the chicken stock to the main pan.
Cook this mix for about 15 minutes, then add the chickpeas, drained.
Once the sweet potato is cooked, set aside until the chicken stock has mostly evaporated from the main pan. As this cooks, slice your tomatoes. Heat the oven to about 180 celsius.
Once most of the stock has evaporated (so it’s about the consistency of a thick soup), add the sweet potato and sliced tomato to the pan.
Once this is done, give it a little jiggle about in the dish, breaking up the sweet potato and combining everything. Then put it in the oven and get excited.
Cook for 30 minutes, then when the top’s looking as crispy as you fancy it, crack the eggs on top. These should be cooked in about 5 minutes, but keep an eye on them.
Enjoy! I like eating with green veg. Unsalted, as this is pretty salty anyway from the stock and chorizo.
Let me know if you like it! If you do, check out my other recipes!