Kumara and Chorizo Tray Bake
Cuisine: Tex MexDifficulty: Easy
Servings
6
servingsPrep time
15
minutesCooking time
35
minutesIngredients
3 medium 3 kumara, diced into 1.5 cm cubes
4 4 chorizo sausages, sliced
1 1 red capsicum, deseeded and diced
1 1 red onion, sliced
2 tbsp 2 olive oil
1 tsp 1 smoked paprika
1 tsp 1 ground cumin
1 tsp 1 oregano
Salt and pepper, to taste
6 large 6 eggs
Fresh parsley, chopped (for garnish)
Directions
- Preheat the oven to 200°C and line a tray with baking paper. Spread the diced kumara in a single layer on the tray, drizzle with half the oil, and bake for 10 minutes.
- Remove the tray and add the chorizo, capsicum, onion, smoked paprika, cumin, and oregano. Season generously with salt and pepper, drizzle with the remaining oil, and toss everything to coat evenly. Spread out the mixture and bake for another 15 minutes, until the kumara is golden and tender.
- Take the tray out of the oven and create six small wells in the hash using a spoon. Crack an egg into each well. Return the tray to the oven and bake for 6–8 minutes, or until the egg whites are set and the yolks are still slightly runny.
- Garnish with fresh parsley and serve hot.
- NOTES & TIPS:
1. For a spicier kick, add a pinch of chilli flakes.
2. Swap kumara for regular potatoes if preferred.
3. To ensure even cooking, dice the kumara into similar-sized pieces.
4. Leftovers can be stored in the fridge and reheated, though the eggs are best cooked fresh.