Recipe for Cauliflower and Chorizo Breakfast Hash – with feta cheese, avocado and eggs

Ingredients
1-2 Tbsp olive oil
1 medium red onion, peeled and roughly chopped
1 x 200g chorizo sausage, or similar, sliced
1 medium cauliflower, roughly chopped
2 sprigs fresh thyme
1 sprig fresh rosemary
1 tsp ground cumin
1 tsp ground coriander
1 Tbsp sweet paprika
1 red chilli, de-seeded and finely chopped
2 good handfuls fresh cherry or rosa tomatoes, halved
1 tsp sticky brown sugar (or your preferred natural sweetener, or leave out all together)
1 Tbsp Balsamic vinegar
1 clove garlic, peeled and finely chopped
Freshly ground black pepper
A handful of chopped fresh basil and parsley leaves
200g feta cheese or soft goats cheese
Ripe avocado, to serve
Toast or fresh bread, to serve
Poached, fried or softly boiled eggs, to serve

How to
Heat the oil in a large pan (preferably ovenproof). Add the onion, sausage, cauliflower, thyme, rosemary, spices and chilli and a pinch of salt and fry, over a medium heat, for five minutes, or until the vegetables have softened.

Add the tomatoes, sugar and vinegar, turn up the heat, and cook, uncovered, for 3-5 minutes, or until the tomatoes are starting to blister. Season with freshly ground black pepper, and more salt if needed.

Serve immediately onto warmed plates and top with egg if using, and a scattering of feta and fresh basil as well as a few slices of avocado.

Serve immediately onto warmed plates and top with egg if using, and a scattering of feta and fresh basil as well as a few slices of avocado.

Recipe provided by Sarah Graham, author of three cookbooks and A Foodie Lives Here food blog. Catch Sarah Graham’s Food Safari on Mnet every Sunday night at 6pm.

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