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:

  1. Preheat oven to 180C.
  2. 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.
  3. 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.
  4. Add the paprika, cumin and remaining oil. Stir for 1 minute or until aromatic.
  5. Stir in the potato mixture for 5 minutes or until just crisp. Season.
  6. Add the beans and tomato and cook for 5 minutes or until heated through.
  7. Transfer to a large baking tray. Use the back of a spoon to make 4 shallow indents in the mixture.
  8. Crack an egg into each indent. Bake for 10-12 minutes or until the eggs are cooked to your liking.
  9. Top with the coriander and season.
  10. Serve with the yogurt.
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