Spicy Winter Veg & Baked Eggs
1-1 hour 25 minutes
This January, we've joined forces with Becks and Hannah from '@food_for_daise' on Instagram, to create this gorgeous zingy dish packed full of organic veggies!
'This dish is packed with freshness and flavour and has plenty of spice and zing. The vegetable base creates a perfect nest and retains a bit of a bite to balance the soft eggs. We added a touch of acid and extra freshness with the Brussel salsa which we think ties the whole thing together. It makes a great breakfast, lunch OR dinner and is a great recipe for January if you are trying to eat a bit healthier.' Becks and Hannah.
400g White Potatoes
160g Swede, peeled
1/2 tsp Salt
100g White Onion
3 Tbsp Olive Oil
2 cloves Garlic
2 tsp Chilli Flakes
100g Natural Yoghurt
85g Brussels Sprouts
30g White Onion
2 Tbsp Lemon Juice
1/2 Large Clove Garlic
1 Fresh Red Chilli
Pinch of Salt
4 Tbsp Olive Oil
60g Feta, to finish
For the Vegetable Base:
For the Salsa:
Preheat oven to Gas Mark 6, 180c.
Grate your potato and swede (the regular cheese grating size, not smaller) and add to a large bowl.
Add the 1/2 tsp salt to the veg and stir in.
Thinly slice 60g of the onion and leeks and put into your pan with the olive oil and start frying on a low heat.
While the onion and leek begin cooking, put the rest of the veg base ingredients into a food processor and blitz until smooth.
Add this sauce to your potato and swede and stir in well.
Once the onion and leek have softened and started to brown slightly, turn off the heat and add your potato and swede mixture, stirring everything together in the pan.
Gently level out your mixture but do not flatten, it should be about 1 inch in height. Put the lid on the pan and place in the oven on the second-to-bottom shelf for 20 minutes.
After 20 minutes, take off the lid and cook for a further 20 minutes to crisp up the veg a little.
Whilst this is cooking, make the salsa by placing all of the ingredients into a clean food processor and blitzing until very thinly diced - avoid blitzing to a paste.
Once the veg has been baking lid-off for 20 minutes, make 4 little wells (or as many as you like) in the mixture with the back of a large spoon.
Crack and carefully add your eggs into the wells and bake in the oven lid-off for another 8-10 minutes.
When cooked, spoon the salsa over the top (to taste) and finish with crumbled feta.
Serve and enjoy!
We like a bit of spice but you can absolutely adapt to your own tastes and reduce or even skip the chilli if needs be!