Breakfast Sweet Potato Hash with Kale, Eggs & Chorizo

Directions

1. 1
   Chop the garlic and spring onions, and add them to a pan together with the olive oil, and cook for about 30 seconds.
2. 2
   Add the chopped red pepper, kale, and leave them to soften a bit, one or two minutes, then add the sweet potatoes and a quarter of a cup of water, and leave to cook with the lid on for 5 minutes, until the sweet potatoes begin to soften.
3. 3
   Add the salt, pepper, cayenne pepper and smoked paprika, give it a good stir, then add the sliced chorizo, and make 3 nests in the pan, and add the eggs.
4. 4
   Place the lid back on and leave to cook for a further 5 minutes or until the egg whites are cooked through, the egg yolks will looks still runny, but they are actually cooked too.
5. 5
   Remove from the pan, garnish with chopped coriander and serve hot with slices of avocado.