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- Baked Eggs with Chorizo and Roast Potatoes
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Ingredients
- 400 g of floury potatoes, cut into 1.5cm chunks
- 400 g of sweet potatoes, cut into 1.5cm chunks
- 3 onions, roughly chopped
- 2 tbsp of olive oil
- 1 chorizo ring, cut into 1cm slices (make sure it’s ready to eat rather than raw)
- 200 ml of crème fraiche
- 4 free-range eggs
- 150 g of feta, crumbled (optional)
- 1 large handful of flat-leaf parsley, finely chopped, to serve
- 1 tsp of sea salt flakes