1

Put a large, lidded nonstick pan over a medium heat and add the chorizo. Cook for 3-4 minutes, or until its oils are released, then transfer to a small bowl.

2

Put the onions in the pan and cook for 3-4 minutes, then add the prepared butternut squash, sweet potato and paprika. Cook for another 5 minutes. Cover, then continue to cook for 10 minutes, until the veg is soft. Add the cherry tomatoes and spinach, then cover and cook for another 5 minutes until the spinach has wilted and the tomatoes are soft.

3

Bring a large pan of water to a boil and add the white wine vinegar. Crack 1 egg into a ramekin. Stir the water to create a whirlpool and gently slide in the egg. Cook for 2-3 minutes, then transfer to a plate lined with kitchen paper. Repeat with 3 more eggs.

4

Stir the chorizo into the hash, then serve topped with the eggs, a small handful of chopped fresh flat-leaf parsley, and freshly ground black pepper.