As the Autumn nights drawer, I fancy hearty and lavish weekend breakfast. The inclusion of plantain is beautiful combined by the crunchy and refreshing okra and the bold flavours of the chorizo. The oven does the majority of the work here and you are awarded with a scrumptious brunch. A great way to start the weekend.
Plantain, Okra and Chorizo Hash
2 tbsp olive oil
150 g okra, tops and ends removed and sliced.
1.5 yellow plantain, skin peeled
1 yellow pepper, stems removed and sliced into strips
2 spring onions, sliced
125g chorizo, diced
1 tbsp fresh sage
3 duck eggs
Salt and pepper to taste
1 tbsp fresh chives for topping
Preheat the oven to gas mark 6. Drizzle a little oil in an oven proof dish and bake the plantain in the oven for 15 minutes. They should be soft when pressed down with your fingertip and almost springy. Once baked remove and thinly slice.
Pour the olive oil in a large frying pan and cook the okra for around 5 minutes. Add the plantain, pepper, spring onions, chorizo, sage, salt and pepper to taste and cook for a further 5 minutes, stirring occasionally. Crack the duck eggs in three corners of pan. Place the frying pan in the oven and bake for around 10 minutes or until the eggs are set. Remove from the oven and scatter with chives.
Serve on its own or with buttered crusty bread.