Chorizo and spaghetti squash hash

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Try something a bit different next brunch time with this chorizo and spaghetti squash hash recipe. The tasty pimentón-flavoured oils from the chorizo flavour the whole dish and finishing with baked eggs adds an extra richness.

First published in 2018




Chorizo and spaghetti squash hash


Preheat the oven to 180°C/gas mark 4
Drizzle the squash with a little olive oil, place-cut side down on a roasting tray and roast for 30 minutes
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
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
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
Fold through the chopped parsley and divide the hash between 2 ovenproof dishes (or one to share). Make a well in the centre of each hash and crack an egg into each well
Bake the eggs for around 10 minutes, or until the whites are firm but the yolks are still runny
Season the yolk with salt and pepper and sprinkle with chives. Serve warm with crusty bread
First published in 2018

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