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Cookery Book

PORK
Chorizo and Butternut Squash Hash with Baked Eggs.webp

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

 

  • 1 Butternut squash, halved lengthways and seeds removed

  • olive oil

  • 2 garlic cloves

  • 2 red onion

  • 2 red pepper

  • 200g of chorizo sarta, sliced (We chose a mild flavoured one)

  • 4 eggs

  • 1 handful of parsley, chopped

  • 1 handful of chives, chopped

  • salt

  • freshly ground black pepper

  •  



Method
 

  1. Preheat the oven to 180°C/gas mark 4.
     

  2. 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.
     

  3. 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.
     

  4. 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.
     

  5. 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.
     

  6. 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.
     

  7. Bake the eggs for around 15 minutes, or until the whites are firm but the yolks are still runny.
     

  8. Season the yolk with salt and pepper and sprinkle with chives. Serve warm with crusty bread.

     

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