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!

Vegetarian

Dairy Free

Gluten Free

Wheat Free

SERVES: 4

INGREDIENTS

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

Spiced-butternut-squash-hash-with-baked-

METHOD:

Heat a large pan or wok with the olive oil, add your red onion & sauté until soft but no colour.
Add your red peppers, garlic & chilli until peppers are softening.
Stir in smoked paprika & stir until butternut is fully coated
Add the tomato paste, water & season well, give a good stir until tomato paste is fully mixed in.
Preheat your oven to 200°C or 180°C fan bake.
Turn the heat down & stir often until the butternut has softened. You want it to still keep the shape & not turn into mush.
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.
Gently scrape into an oven proof dish or leave in the pan.
Make 5 wee holes in the mix & crack your eggs into the holes.
Bake until the eggs are cooked but still runny.
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!