2. Slice and add leek along with chorizo and thyme. Cook, stirring occasionally, for 15 minutes or until vegetables are golden and tender. Season with salt and pepper.
3. In the meantime, trim and quarter cos lettuces. Cut cucumber and capsicum into strips. Arrange in a serving bowl and take to the table.
4. Heat another frypan with oil/butter over medium-high heat. Crack in eggs and cook to your liking.
5. Serve root veggie hash topped with sunny eggs and a side of fresh salad greens.
Add 1/2-1 tsp smoked paprika or alternatively some dried or fresh rosemary for added flavour!
No pork option - diced chorizo is replaced with turkey. Slice and add to pan at step 2, as per recipe instructions. Add some ground or smoked paprika to increase the flavour, if you desire.
Diced chorizo, 1 packet (200g)
Thyme, 1/2 packet *
Baby cos lettuce, 2-pack
Lebanese cucumber, 1
Red capsicum, 1
Free-range eggs, 4
FROM YOUR PANTRY
Oil (for cooking), salt, pepper