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Spanish Sweet Potato with Chorizo, Peppers, and Fried Egg

(recipe, Diana Henry)

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A meal you can eat with just a fork, this is perfect, comforting midweek food. Smoked paprika, or pimentón, is available in many specialty food stores nowadays.


  1. 2 sweet potatoes
  2. 1 red onion, halved and cut into half-moon-shaped slices
  3. 1 green bell pepper, seeded and sliced into wide strips
  4. 1 red bell pepper, seeded and sliced into wide strips
  5. Olive oil
  6. 1½ tsp. pimentón (smoked Spanish paprika)
  7. ¼ tsp. ground cumin
  8. Salt and pepper
  9. 8 oz. chorizo, cut into thick rounds
  10. 4 oz. bacon or pancetta, cut into meaty chunks
  11. 2 cloves garlic, finely chopped
  12. 1 Tbsp. chopped fresh cilantro or flat-leaf parsley leaves
  13. 2 large eggs


  1. Preheat the oven to 400 degrees.
  2. Cut the sweet potatoes into chunks — you don’t have to peel them — and put in a small roasting pan with the onion and bell peppers. Add 2 Tbsp. olive oil and the pimentón, cumin, salt, and pepper. Stir the vegetables until they’re coated in oil and spices. Roast for about 30 minutes, or until all the vegetables are tender and slightly charred.
  3. Heat 1 Tbsp. olive oil in a frying pan and cook the chorizo and bacon until colored. Turn the heat down, add the garlic, and cook for another minute. Add all this to the cooked vegetables. Stir in the chopped herbs.
  4. Heat a little more oil in the same frying pan and fry the eggs. Serve the sweet-potato mixture topped with the fried eggs.