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Spiced Butternut Squash Hash with Baked Eggs

This is a sure crowd pleaser for a communal bowl of brunch goodness, that is simple to make, but is a total winner with its runny eggs & bit of spicy bang!  


Dairy Free

Gluten Free

Wheat Free



  • 1 red onion - peeled & thinly sliced 

  • 1 red pepper - deseeded & diced 

  • 3 cloves garlic - grated or finely chopped 

  • 1 small red chilli - finely chopped with the seeds 

  • 80ml olive oil  

  • 2tsp smoked paprika 

  • 1 tbsp tomato paste  

  • 1 butternut squash - peeled, deseeded & diced (600-700g) 

  • 80ml tap water  

  • Sea salt & cracked black pepper - be generous  

  • 50g spinach - washed & thinly sliced 

  • 2 single spring onions - finely sliced 

  • 10g coriander - roughly chopped 

  • 12 basil leaves - roughly chopped 

  • 2 corn on cob - sliced off cob 

  • 1 lime - zested & juiced 

  • 5 large free range eggs  

  •  Sour cream to serve  

  • Coriander - chopped to sprinkle  



  1. Heat a large pan or wok with the olive oil, add your red onion & sauté until soft but no colour.  

  2. Add your red peppers, garlic & chilli until peppers are softening.  

  3. Stir in smoked paprika & stir until butternut is fully coated 

  4. Add the tomato paste, water & season well, give a good stir until tomato paste is fully mixed in.  

  5. Preheat your oven to 200°C or 180°C fan bake.  

  6. Turn the heat down & stir often until the butternut has softened. You want it to still keep the shape & not turn into mush.  

  7. Turn the heat off & add the spinach, spring onion, coriander, basil, corn kernels & lime. Stir thoroughly but gently & taste, add more seasoning if you need it. 

  8. Gently scrape into an oven proof dish or leave in the pan.  

  9. Make 5 wee holes in the mix & crack your eggs into the holes.  

  10. Bake until the eggs are cooked but still runny.  

  11. It's great to drizzle some sour cream or garlic yogurt over the dish & serve.  

Kj's Tips

  • Go a little heavy on the salt & pepper as butternut loves seasoning or it will be bland.  

  • Try to keep your shape of the butternut, turn off when the butternut is soft but has a little bit of firmness in the middle.  

  • Adding the garlic in with the peppers stops the garlic burning to the bottom of the pan.  

  • If you don’t like it spicy, then remove the seeds in the chilli.  

  • This is lush with a little Greek style yogurt on top or sour cream with a little lime zest & juice added with some fresh coriander sprinkled over when serving. 

  • Taste as good served hot as cold! 


  • Can keep in the fridge for 2 days once baked in oven. 

  • You can make the hash mix the night before, put it in the fridge & then reheat, add eggs & bake.  



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