Try something a bit different next brunch time with this chorizo and spaghetti squash hash recipe. The tasty pimentón-flavoured oils from the chorizo flavour the whole dish and finishing with baked eggs adds an extra richness.
Drizzle the squash with a little olive oil, place-cut side down on a roasting tray and roast for 30 minutes
3
Once the flesh is soft, remove from the oven, leaving the oven on, and use a fork to scrape out the flesh. Place in a sieve to drain off any excess liquid, pressing down to get the squash as dry as you can
4
Start frying the chorizo pieces in a large frying pan. Add the onion, garlic and pepper once the oils of the chorizo have been released, and fry until soft
5
Add the squash to the pan and stir until everything is evenly-combined, and the squash is warmed through. Taste and season with salt and pepper
6
Fold through the chopped parsley and divide the hash between 2 ovenproof dishes (or one to share). Make a well in the centre of each hash and crack an egg into each well
7
Bake the eggs for around 10 minutes, or until the whites are firm but the yolks are still runny
8
Season the yolk with salt and pepper and sprinkle with chives. Serve warm with crusty bread
In association with The Spanish Chorizo Consortium
