Paleo Hash

Directions
Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

1. Heat olive oil in a frying panover medium heat. Cook and stir chicken sausage and chorizo sausage in the hot oil until browned and cooked through, about 10 minutes. Drain excess grease.
2. Stir sweet potato, garlic powder, cayenne pepper, salt and pepper into sausage mixture. Add the chicken stock and simmer, adding more chicken stock if mixture gets too dry, until the sweet potato is tender; 10 to 15 minutes.
3. Mix zucchini and spinach into sweet potato-sausage mixture then simmer until the zucchini is tender; 5 to 10 minutes. Drain excess liquid.
4. Fill a large saucepan with 5 to 8cm of water and bring to a boil. Reduce the heat to medium-low and keep the water at a gentle simmer. Crack an egg into a small bowl then gently slip the egg into the simmering water, holding the bowl just above the surface of the water. Poach the egg until the whites are firm and the yolks have thickened but are not hard; 2 1/2 to 3 minutes. Remove egg from the water with a slotted spoon.
5. Top the sweet potato/sausage mixture with poached egg.