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Delicious & Healthy Recipes

Root vegie hash with eggs and beans

Ingredients

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

Instructions

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.

Health Benefits

December 17, 2021

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