Spiced Butternut Squash Hash with Baked Eggs

• 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.

• 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!

Storage

• 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.