Smoky Mediterranean Chorizo & Sweet Potato Breakfast Hash with Fried Eggs

This smoky one-pan hash combines Spanish chorizo's bold flavor with sweet potatoes and chickpeas for a protein-rich twist on breakfast. Fried eggs add extra protein, while briny olives and feta create authentic Mediterranean vibes. Quick to make and endlessly adaptable!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 8 oz (225g) cured Spanish chorizo, diced
• 2 medium sweet potatoes (500g), cubed
• 1/2 red onion, thinly sliced
• 1 red bell pepper, chopped
• 1 cup canned chickpeas, rinsed
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 4 large eggs
• 1/4 cup crumbled feta cheese
• 2 tbsp chopped Kalamata olives
• Fresh parsley for garnish
• 1 tbsp olive oil
• Salt & pepper to taste

Instructions

1. Preheat oven to 425°F (220°C). Toss sweet potatoes with 1/2 tbsp olive oil, salt, and pepper. Roast for 15 minutes until tender.
2. While potatoes roast, heat remaining oil in large cast-iron skillet over medium-high. Add chorizo; cook 3 minutes until crispy.
3. Add onion and bell pepper; sauté 4 minutes until softened.
4. Stir in roasted sweet potatoes, chickpeas, smoked paprika, and cumin. Cook 2 minutes to combine flavors.
5. Create 4 wells in hash mixture. Crack eggs into wells. Cover skillet and cook 5-7 minutes for runny yolks.
6. Remove from heat. Top with feta, olives, and parsley.
7. Season eggs with salt/pepper. Serve immediately.
8. Optional: Serve with warm pita or drizzle with harissa yogurt.

Chef's Note

For crispier chorizo, pat dry before cooking. Use cured (not raw) chorizo for quick preparation.

Make-Ahead Tips

Store cooked hash (without eggs) in fridge 3 days. Reheat then add fresh fried eggs.

Substitutions

Chicken sausage for chorizo / butternut squash for sweet potatoes / goat cheese for feta