1 cup cubed butternut squash (cut into 3/4 inch cubes)
1 cup cubed yukon gold or fingerling potatoes (cut into 3/4 inch cubes)
4 cage free organic eggs
1/3 cup of chorizo slices
A few sprigs of fresh thyme
1 shallot, halved and sliced into thin disks
2 strips of lemon rind finely cut crosswise into tiny slivers
1/8 teaspoon finely diced habanaro pepper (optional)
Maldon sea salt
Freshly ground pepper
3 T Extra Virgin Olive Oil
1 T white Vinegar
preheat over to 400 degrees.
Place potatoes & squash onto a parchment lined baking sheet.
Drizzle with 2 Tablespoon of EVVO and a sprinkle of salt, pepper and the leaves of a few springs of thyme. If you like spice, add your habanero pepper
Place baking sheet into heated oven and roast until crispy & golden, approx. 20-30 minutes
While the potato & squash roast cut you chorizo. Be sure to peel the paper coated skin off of the sausage. Cut chorizo into 1/4 inch disks, stack a few disks on top of each other & slice each stacked disks into fourths, creating skinny slivers.
In a small sauté pan heat a 1 T of EVVO, add your shallots and saute until golden, add the chorizo and cook until the color of the chorizo releases into your oil. 3-5 minutes. Toss with your lemon slivers.
Remove your golden roasted veggies from the oven and combine with your chorizo mixture.
Gently boil water in a medium pot, adding 1 T tablespoon of white vinegar to the water. Crack a single egg into a small bowl and set aside. Be sure your water is not bubbling, turn heat off if necessary. With the tail of a wooden spoon create a whirlpool by vigorously stirring the water in the pot in one direction. once you can visually see the tornado center, delicately drop your egg into the center. let cook for a approx. 5 minutes and remove with a slotted spoon
Place the veggies & chorizo onto a plate. Gently place your egg on top of the veggie mixture and finish with a sprinkle with Maldon sea salt, fresh pepper, and a few sparse thyme leaves