250| 9oz butternut squashpeeled and sliced into thin rounds
150g| 5.3oz sweet potatopeeled and sliced into thin rounds
100g| 3.5oz chorizo
3garlic clovespeeled and sliced
3-4tbspolive oil + 1 tbsp to mix in with the eggs
salt and freshly ground pepper
handful fresh sage leaves
Preheat the oven to 180C (350F).
Peel the casing off the chorizo and cut into small cubes.
Slice the butternut squash into thin rounds and then cut into quarters.
Spread the vegetables, garlic, chorizo and half the sage leaves on a baking tray. Season with salt and pepper and sprinkle with the fennel seeds and chilli flakes. Drizzle with the olive oil and toss to coat.
Roast for about 25 minutes or until the vegetables are fork tender. Transfer to a plate to cool slightly. Keep the oven on but turn to fan plus grill.
Lightly beat the eggs and a tablespoon of olive oil.
Layer a third of the vegetables over a 20cm (8in) oven-safe frying pan and then pour a third of the eggs over them. Shake the pan so the eggs cover the vegetables. Start cooking over medium heat.
Repeat the process until you have used up all the egg and veggies and cook until the edges are set and middle is still fairly wobbly. Add a few sage leaves and sprinkle with the sweet paprika.
Transfer the pan to the oven and cook for a further 10 minutes or until the middle is cooked and set.
Cool in the pan for 10 minutes then turn over onto a plate. Slice into wedges and serve.