So Dr Yarn is out of town again. He is in India. While he is chowing down on exotic Indian food I am eating "stuff". This is stuff that he wouldn't eat if here were at home but that I find pure comfort food. It almost always consists of something with a fried egg on top.
I started off with roasting stuff.
Moved on to the fried egg (ok, so I don't have the PERFECT fried egg for the PERFECT photo op but it was just my dinner that I was really going to eat...don't get me started).
Voila! Comfort on a plate.
Spanish Sweet Potato with Chorizo, Peppers, and Fried Egg
From the book Pure Simple Cooking by Diana Henry
2 sweet potatoes
1 red onion, halved and cut into half-moon-shaped slices
1 green bell pepper, seeded and sliced into wide strips
1 red bell pepper, seeded and sliced into wide strips
~ Olive oil
1½ tsp. pimentón (smoked Spanish paprika)
¼ tsp. ground cumin
~ Salt and pepper
8 oz. chorizo, cut into thick rounds
4 oz. bacon or pancetta, cut into meaty chunks
2 cloves garlic, finely chopped
1 Tbsp. chopped fresh cilantro or flat-leaf parsley leaves
2 large eggs
Preheat the oven to 400 degrees.
Cut the sweet potatoes into chunks — you don’t have to peel them — and put in a small roasting pan with the onion and bell peppers. Add 2 Tbsp. olive oil and the pimentón, cumin, salt, and pepper. Stir the vegetables until they’re coated in oil and spices. Roast for about 30 minutes, or until all the vegetables are tender and slightly charred.
Heat 1 Tbsp. olive oil in a frying pan and cook the chorizo and bacon until colored. Turn the heat down, add the garlic, and cook for another minute. Add all this to the cooked vegetables. Stir in the chopped herbs.
Heat a little more oil in the same frying pan and fry the eggs. Serve the sweet-potato mixture topped with the fried eggs.