Chorizo Hash With Poached Eggs

1. 1

   Preheat oven to 425u00b0F. Combine the chorizo, potatoes and onions in a roasting pan and drizzle with oil. Add the garlic and season with salt. Bake for 20 mins, stirring halfway through cooking.

2. 2

   Add the mushrooms to the roasting pan and stir them in. Bake for 8-10 mins or until mushrooms are tender. Remove from the oven and stir in the parsley.

3. 3

   Meanwhile, half-fill a medium saucepan with water. Add the vinegar and bring to a boil. Break each egg into a separate cup. Gently stir the boiling water to make a whirlpool and carefully pour egg into it. Poach each egg for 2-3 mins. Using a slotted spoon, transfer the eggs to a plate. Cover and keep warm.

4. 4

   Spoon the potato mixture into shallow serving bowls and top with an egg. Sprinkle with pepper and serve with lemon wedges and bread.

* Per serving · 4 servings · Values may vary.