Poached Eggs with Seared Chorizo and Sweet Potatoes Recipe

Heat olive oil in a frying pan. Fry sweet potatoes for a minute or two, then add zucchini, chorizo, and garlic. Sauté until sweet potatoes are cooked and zucchini cubes are caramelized. Set aside and keep warm.

Season prawns with salt, pepper, and paprika. In a heavy-bottomed saucepan, add enough olive oil to submerge prawns. Heat until 165°F. Add thyme and prawns; cook until prawns are opaque in the middle. Try to stay within the 165°F to 185°F range. Discard oil and thyme; set aside prawns and keep warm.

Meanwhile, shallow-poach eggs in water.

Transfer cooked chorizo and vegetables to a serving dish. Add poached eggs and shrimp. Drizzle with sour cream and garnish with microgreens and chopped parsley. Season with pepper and serve hot with garlic bread on the side.