Chorizo and spaghetti squash hash
Ingredients
Metric
Imperial
Chorizo and spaghetti squash hash
- 1 spaghetti squash, halved lengthways and seeds removed
- olive oil
- 1 garlic clove
- 1 red onion
- 1 red pepper
- 100g of chorizo sarta, sliced
- 2 eggs
- 1 handful of parsley, chopped
- 1 handful of chives, chopped
- salt
- freshly ground black pepper
SAVE RECIPE
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 30 minutes
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 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
7
Bake the eggs for around 10 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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