Mexican Style Chorizo Hash

Pop the potatoes onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast the potatoes on the top shelf until golden, 25-35 mins.

Halfway through, turn the potatoes and put the veg tray onto the middle shelf to roast for the remaining time.

Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board and thinly slice.

Drain and rinse the kidney beans in a sieve. Pop half of them into a medium saucepan and mash until broken up, then add the remaining whole beans to the pan.

Put the remaining kidney beans into the saucepan and add the stock paste, tomato puree, chipotle paste (use less if you don't like heat), sugar and water for the beans (see ingredients for both amounts). Mix well.

Pop the spicy beans onto medium-high heat and bring to the boil. Reduce the heat slightly
and simmer until thickened and reduced by half, 5-6 mins, stirring occasionally.

Remove from the heat. Taste and add salt and pepper if you feel it needs it. TIP: Reheat the beans before plating if they have gone cold, add a splash more water if dry.

When everything's nearly ready, heat a drizzle of olive oil in a large frying pan on medium-high heat. 

Once hot, crack in each egg (1 per person) and cook for 4-5 mins, or until the egg white is cooked and the yolk is the firmness you desire. Lower the heat as needed.