Pastrami & sweet potato hash

Ingredients

• 800g sweet potatoes
  
  , peeled and cut into 1½ cm chunks
• 2 tbsp olive oil
  
• 1 tbsp smoked paprika
• 1 large red onion, halved and thinly sliced
• 2 garlic cloves, finely chopped
• 6 thyme sprigs, leaves picked
• 4 slices pastrami, cut into strips
• 4 eggs
  
• small pack flat-leaf parsley, chopped

  Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with 1 tbsp oil, the paprika and seasoning. Spread over a shallow roasting tin and cook in the oven for 30 mins. Meanwhile, heat the remaining oil in a large non-stick frying pan and add the onion, garlic and thyme. Cover with a lid and cook over a low heat for 15-20 mins until softened and starting to caramelise. Stir occasionally; if it starts to catch, add a splash of water. Remove the lid, add the pastrami and fry for another 5 mins until the pastrami is hot and starting to crisp.
     
  2. Bring a large pan of water to a simmer on a medium heat. Take the sweet potatoes out of the oven, add to the onion pan and stir. Add the eggs, one at a time, to the water and simmer for 2-3 mins until the whites are cooked and the yolks are still soft. Stir the parsley through the hash, divide between 4 bowls and top with the poached eggs.
     Source: bbcgoodfood.com