A comforting Spanish supper from ” Cook Simple ” by Diana Henry.
Ingredients
- 2 sweet potatoes
- 1 red onion peeled, halved and cut into half moon wedges
- 1 green pepper deseeded and sliced into broad strips
- 1 red pepper deseeded and sliced into broad strips
- olive oil
- 1 1/2 tsps smoked spanish paprika
- 1/4 tsp ground cumin
- salt and pepper
- 200 g cooking chorizo cut into thick rounds
- 100 g bacon or pancetta cut into meaty chunks
- 2 garlic cloves peeled and finely chopped
- 1 tbsp chopped coriander or parsley leaves
- 2 large eggs
Servings:
Instructions
- Cut the sweet potatoes into chunks ( you don't need to peel them) and put in a small roasting tin with the onions and peppers. Add 2 tbsps olive oil, the smoked paprika, cumin, salt and pepper. Stir to coat the vegetables in the oil and spices.
- Roast in an oven preheated to 200 C, 180 Fan, Gas 6 for about 30 minutes or until all the vegetables are tender and slightly charred.
- Heat 1 tbsp olive oil in a frying pan and cook the chorizo and bacon until coloured. Reduce the heat , add the garlic and cook for another minute. Add all this to the vegetables and stir in the herbs.
- Heat a little more oil in the same frying pan and fry the eggs. Serve the sweet potato mixture topped with the eggs.
Share this Recipe
Powered byWP Ultimate Recipe