Recipe from Australian Good Food Magazine November 2010
I decided to try this recipe because 1) the presentation of the dish was so colorful and looked yummy as soon as I saw it 2) the list of ingredients were surprisingly short! 3) it was classified as a Mexican dish, something I rarely cook in my kitchen but absolutely LOVE flavors of Mexican food! 4) it looked like a simple enough dish to cook, but looked impressive enough to serve guests – and if tastes just as good as it looks, it will definitely go in my collection of must-have recipes.
This is definitely in my collection of must-have recipes.
Not only is this dish pleasing to the eye, my kitchen smells amazing even on the next day, and it has brought back some childhood memories with the chickpeas. My mom used to love munching on those takeaway steamed chickpeas she would buy from Indian takeaway places. I am also a huge fan of eggs, kumara (sweet potatoes) and chorizo sausages! So there was no way this dish could go wrong in my books, lol. I hope you guys enjoy it as much as I did, and will continue to enjoy regularly from now on I’m sure!
600g kumara (sweet potatoes), diced
1 tbsp vegetable oil
1 large red onion, thinly sliced
400g chorizo, skins removed, meat crumbled
400g can chickpeas, rinsed, drained
1 long green chilli, thinly sliced (optional)
3 cups salad greens
Cook kumara in a pan of salted boiling water for 8 mins, until just tender. Drain.
Heat oil in a large ovenproof pan on medium. Cook onion and chorizo for 5 mins, until softened. Add kumara and chickpeas and cook for 5 mins, until heated through. Use a fork to roughly break up mixture, then flatten lightly to form a cake. Cook, without stirring, for 8 mins, until cooked through and crispy, and base is golden.
Preheat grill on high. Make four holes in chickpea mixture and break an egg into each. Season and grill for 2-3 mins, until eggwhites are set. Season with pepper and scatter over chilli, if using. Serve with salad greens.