Rozanna Purcell's beef, chorizo and sweet potato skillet recipe

Roz Purcell is one of Ireland’s most successful models and was the 2010 winner of Miss Universe Ireland. She now adds celebrity chef to her resume with her cooking blog, Natural Born Feeder.

Beef, Chorizo & Sweet Potato Skillet

Serves 4 large portions

• 400g Irish beef mince
• 70g chorizo grated
• 1 tbsp. soya (or tamari for gluten free option)
• 1 tbsp. chilli flakes
• 2 tbsp. jalapeno relish or tomato paste
• Salt and Pepper
• 1 brown onion
  
  
• 2 garlic cloves
• 3 tbsp. olive oil
• 400g sweet potato skinned and grated
• tbsp. smoked paprika
• ½ tbsp. Cayenne
• ½ tbsp. cumin
• 2 tbsp. whole tomatoes
• 4 eggs
• 15g fresh coriander chopped
• Salt and Pepper

Method

Start by preparing the beef, place all beef ball ingredients into a a medium sized mixing bowl and using your hands combine the ingredients. Roll into 8 Balls

Prepare a large skillet over high heat, add in the beef balls and brown them off. Remove from the skillet and place to one side.

Place the skillet back over medium-high heat and toss in the onion, cook for 2 minutes to soften and brown a little before adding the garlic, sweet potato and spices, cook for 2-3 minutes stirring to ensure its evenly cooked.

Add back in the meat balls, tinned tomatoes and simmer for 5-6 minutes.

Create four small wells for cracking the eggs into before removing the skillet from the heat and place under a grill to finish off the eggs how to desire- runny, soft or hard!

Garnish with salt , pepper and fresh coriander.