Parsnip Chorizo Hash with Lime, Thyme and Fried Eggs
This tasty main course is a perfect midweek meal, quick, easy and contains two of your 5 a day.
|a few glosses of olive oil|
|2||onions, finely chopped|
|150g||chorizo (cooking or cured), cut or broken into small pieces|
|½ tsp||cumin seeds, plus a little extra to garnish (optional)|
|500g||parsnips, coarsely grated|
|2||garlic cloves, finely chopped|
|grated zest and juice of 1 lime|
|4||fresh thyme sprigs, leaves only|
|a pinch of chilli flakes or chilli powder (optional)|
|sea salt and freshly ground black pepper|
Heat a large frying pan and add a gloss of olive oil. Tumble in the onions and cook over a medium-low heat until glossy and tender.
Crank up the heat and add the chorizo to the pan. Sizzle until the fat renders out a bit and the chorizo is golden, 5–10 minutes.
Toss in the cumin seeds, parsnips, garlic and a hit of pepper. Add an extra gloss of oil, if needed. Fry over a medium-high heat, stirring occasionally, until the parsnips are tender and starting to colour a
little around the edges.
Add a good hit of lime zest and juice. Scatter the thyme leaves over, saving a few to garnish. Season to taste, and add a little more lime, as needed.
Make 4 little indentations in the pan for your eggs. Add a little oil in each space and crack your eggs into the centre of each. Pop a lid on, if you wish, to help the eggs set on top.
Once cooked to your liking, scoop each egg, along with a surrounding nest of hash (and any stray bits) onto a plate. Finish with a pinch of salt, cumin seeds, thyme leaves and chilli flakes or powder.
Variation: for a vegetarian option, instead of the chorizo, add 1 tsp smoked sweet paprika and a pinch of chilli powder when you add the parsnips and cumin. Scatter salted, chopped Marcona almonds (or
normal almonds) over just before serving. This is lovely with avocado slices on the side.