Susie Drage
Music, Art & Cookery
Cookery Book
Chorizo and Butternut Squash Hash with Baked Eggs
Serves 4
Preparation: 20 mins
Cooking Time: About an hour
We tried this recently and if you love Chorizo, this makes a tasty combination for a light meal.
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Ingredients
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1 Butternut squash, halved lengthways and seeds removed
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olive oil
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2 garlic cloves
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2 red onion
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2 red pepper
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200g of chorizo sarta, sliced (We chose a mild flavoured one)
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4 eggs
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1 handful of parsley, chopped
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1 handful of chives, chopped
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salt
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freshly ground black pepper
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Method
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Preheat the oven to 180°C/gas mark 4.
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Drizzle the squash with a little olive oil, place-cut side down on a roasting tray and roast for 40 minutes, possibly longer but it needs to be soft and slightly caramelised.
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Once the flesh is soft, remove from the oven, leaving the oven on, and use a fork to scrape out the flesh. Place in a sieve to drain off any excess liquid, pressing down to get the squash as dry as you can.
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Start frying the chorizo pieces in a large frying pan. Add the onion, garlic and pepper once the oils of the chorizo have been released, and fry until soft.
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Add the squash to the pan and stir until everything is evenly-combined, and the squash is warmed through. Taste and season with salt and pepper.
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Fold through the chopped parsley and spoon into an ovenproof dish. Make a well in the centre of each hash and crack an egg into each well.
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Bake the eggs for around 15 minutes, or until the whites are firm but the yolks are still runny.
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Season the yolk with salt and pepper and sprinkle with chives. Serve warm with crusty bread.