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