Maple sausage, fennel and sweet potato skillet

Recipe by: Pueta Tshela

Serves: 4
Preparation time:  10-15 minutes
Cooking time: 30-40 minutes

 3 Organic sweet potatoes, peeled and cubed
 1 Fennel bulb, thinly sliced
 250g Free range chicken sausage meat
 ½ tablespoon Maple syrup
 1 teaspoon Fennel seeds
 1 teaspoon Smoked paprika
 1/4 teaspoon Salt   
 4Free range eggs
 1 Organic spring onions, thinly sliced
 1 tablespoon Italian parsley, roughly chopped

Preheat the oven to 180.
Boil the potatoes until tender. Drain and set aside.
Combine the chicken sausage meat, maple syrup, fennel seeds, and salt. Set aside.
In a large cast iron skillet, toss the potatoes and fennel with olive oil, salt and pepper. Cook until browned, about 25 minutes, stirring occasionally. Move the potatoes to one side then add the chicken sausage mixture.
Cook, frequently stirring to break apart large chunks.
Crack the eggs on top. Bake until the whites are set and the yolks are still runny, about 7 minutes.
Garnish with spring onions and chopped Italian parsley.
Serve with toasted ciabatta slices.