Roast sweet potato, chorizo and onion hash with poached eggs

Method

1. Bring a large pan of water to the boil, add the squash and sweet potato and cook for 6-7 minutes until just tender. Drain and leave for a few minutes to steam dry.
2. Meanwhile, heat a large non-stick frying pan with a splash of oil and gently fry the onions for 8 minutes to soften. Add the chorizo and cook, stirring, for 3-4 minutes to brown. Add the cumin and lemon zest and stir for a minute or so more.
3. Add the squash and sweet potato to the frying pan with salt and black pepper, then fry on a medium-high heat for 5-6 minutes, pressing the mixture down gently with the back of a spoon to let it brown.
4. Meanwhile, pour a hot kettle of water into the pan you boiled the veg in. Bring up to a bare simmer, swirl the water and gently break in 2 eggs. Poach for 3-4 minutes until cooked to your liking. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining 2 eggs.
5. Top the hash with the poached eggs and scatter with the spring onions, parsley, salt and freshly ground black pepper.