• 1 tbsp Olive Oil
  • 1 sweet potato, peeled and sliced into 1 inch thick rounds
  • 4 small fresh Chorizo
  • 1 egg, sliced into 4, each slice with yolk
  1. Coat your sliced sweet potato with a little olive oil. Griddle or BBQ your slices of sweet potato until cooked through, roughly 10 minutes, turning during cooking. Fry or BBQ your Chorizo sausages, 15 minutes, then slice into baguette sized lengths.
  2. Bring a pan of water to boil and then add your egg and cook for 10 minutes. Then run under cold water, peel and slice.
  3. Assemble your Pintxos. Place your Chorizo on top of the sweet potato and top with a slice of egg. Eat whilst still warm.