Mexican Chorizo Sweet Potato Hash with Soft Boiled Eggs
This Mexican Chorizo Sweet Potato Hash with Soft Boiled Eggs is a healthy, filling and comforting meal made with sweet potatoes, Mexican chorizo, kale and Granny Smith apples. It's also gluten free and paleo friendly.
4eggs(or more, depending on how many eggs each person wants)
water(enough to place the steamer basket in)
In a large skillet over medium-high heat, add olive oil, onions, sweet potatoes, garlic, rosemary, sage and chili powder. Cook for 12 minutes, stirring occasionally.
Add chorizo and kale. Cook for another 12 minutes, until chorizo is fully cooked.
Add apples and cook for 2 minutes. Taste and season with salt and pepper as needed. Remove from heat and serve with soft boiled eggs.
For the soft boiled eggs
In a large pot, bring water to a boil. Place the steamer basket in the pot followed by the eggs. Cover and reduce heat to simmer.
Cook for exactly 6 minutes. While eggs are cooking, fill a large bowl with ice water. Remove eggs with a spoon and place in the ice water.
Let the eggs cool slightly before peeling, about 1 to 2 minutes. Peel by gently cracking the entire shell with the back of a spoon (NOT the edge of the spoon) and removing the shell under running water in the sink.