Baked Sweet Potato, Chorizo, Mushrooms and Egg

Fork Baked Sweet Potato, Chorizo, Mushrooms and Egg

Cooking time: 45

Preparation: 20 minutes

Cooking: 45 minutes

Serves: 2


Try something deliciously different.


  • 2 sweet potatoes
  • 3tbsp extra-virgin olive oil
  • 150g chestnut mushrooms, cleaned, chopped into pieces
  • 100g chorizo, thickly sliced
  • 2 large Bird Bros eggs
  • Small handful of coriander leaves (optional)
  • To serve:
  • Baby spinach leaves


  1. Heat the oven to 200°C/fan oven 180°C/gas mark 6. Bake the sweet potatoes in a foil-lined tin for about 30 minutes or until soft.

  2. When the potatoes are nearly cooked, heat 1tbsp of the oil in a frying pan and sauté the mushrooms briskly over a fairly high heat until the juices have evaporated. Season. Transfer into a bowl and keep warm. Add 1/2tbsp more oil to the pan and brown the chorizo on both sides. Add to the mushrooms.

  3. Heat the rest of the oil and fry the eggs, scooping hot oil up over the yolks to help them cook.

  4. Split each potato lengthways to open them up. Spoon the mushrooms and chorizo inside the potatoes and scatter with the coriander, if using. Top with the fried eggs, sprinkling on a little smoked paprika if you like, and serve with baby spinach leaves.

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