FESTIVE FRY UP

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Ingredients

1 tbsp NOMU Extra Virgin Olive Oil
1 onion, roughly chopped
1 clove garlic, minced
½ red bell pepper, chopped
100g mixed mushrooms, roughly chopped
Any other leftover vegetables you might have!
150g leftover turkey and/or gammon, roughly chopped (you can replace this with chorizo during the rest of the year)
300g leftover roast sweet potato, roughly chopped into cubes (normal roast potato will work just as well – we prefer to leave the potato skins on
1 tbsp NOMU Cook’s Collection Origanum & Parsley Mediterranean Blendwith a little extra for sprinkling
1 tsp NOMU Smoked Chipotle Flakes (optional)
¼ tsp NOMU Essentials Chilli Flakes (optional)
1 tbsp unsalted butter
4 large eggs

TO SERVE:
Grated parmesan
1-2 avos
NOMU Sea Salt and Black Pepper

Directions

In a large, heavy-bottomed frying pan, heat the NOMU Extra Virgin Olive Oil over a medium heat. Add the chopped onion and minced garlic and fry until soft and translucent.

Add the chopped mushrooms, peppers and any other hard vegetables, and fry for a few minutes until soft.

Add the chopped sweet potatoes, gammon and/or turkey, NOMU Cook’s Collection Origanum and Parsley Mediterranean Blend (and NOMU Smoked Chipotle Flakes and/or NOMU Essentials Chilli Flakes if you’d like your breakfast to have a bit of a bite). Gently toss around until the mixture is heated through.

In a separate pan, fry the eggs. Add the butter to the pan and heat until the butter is hot and foamy. Add the cracked eggs. Allow them to settle for a few seconds and then turn the heat down. Tilt the pan slightly and with a spoon, baste the top of the eggs with the butter to help them cook on top. Cook for a minute or to your liking.

Serve the hash with a fried egg on top, sprinkled with NOMU Cook’s Collection Origanum & Parsley Mediterranean Blend and parmesan. Top with sliced avo, and season with NOMU Sea Salt and Black Pepper to taste.

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