Root vegie hash with eggs and beans

Root vegie hash with eggs and beans

Ingredients (4 servings)

  • 600g sweet potato, peeled, cut into 3 cm pieces
  • 60ml (¼ cup) olive oil
  • 1 red onion, finely chopped
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 400g red kidney beans, rinsed, drained
  • 200g cherry tomatoes, halved
  • 4 eggs
  • ¼ cup fresh coriander sprigs
  • 70g (¼ cup) Greek yoghurt

Method

Preheat oven to 180C. Place sweet potato in a large saucepan and cover with water. Bring to the boil over high heat. Reduce heat to medium-high and cook for 10 minutes or until the potatoes are just tender. Rinse under cold water. Drain.

Heat half the oil in a non-stick frying pan over medium heat. Add the onion and stir for 10 minutes or until soft and golden. Add the paprika, cumin and remaining oil. Stir for 1 minute or until aromatic. Stir in the potato mixture for 5 minutes or until just crisp. Season.

Add the beans and tomato and cook for 5 minutes or until heated through. Transfer to a large baking tray. Use the back of a spoon to make 4 shallow indents in the mixture. Crack an egg into each indent. Bake for 10-12 minutes or until the eggs are cooked to your liking. Top with the coriander and season. Serve with the yogurt.

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