Chorizo hash with poached eggs

Chorizo Hash with Poached Eggs



1.Preheat oven to 220°C/200°C fan-forced. Combine chorizo, potato and onion in a roasting pan. Drizzle oil over potato mixture. Add garlic; season with salt. Toss to coat. Bake for 20 minutes, stirring halfway through cooking.
2.Add mushrooms to roasting pan; stir to combine. Bake for 8-10 minutes or until mushrooms are tender. Remove from oven. Stir in parsley.
3.Meanwhile, half-fill a medium saucepan with water. Add vinegar: bring to the boil. For each egg, crack an egg into a cup. Gently stir the boiling water to make a whirlpool. Carefully pour egg into whirlpool; poach for 1-2 minutes for a soft egg. Using a slotted spoon, transfer eggs to a plate; cover and keep warm.
4.Spoon potato mixture into shallow serving bowls. Top with an egg. Sprinkle with pepper. Serve with lemon wedges and bread.

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