Eggs are a particularly filling, protein-rich food. They’re also one of the few foods that provide choline, a vitamin-like nutrient that impacts on a wide range of metabolic processes.
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Ingredients
- 2 x 350g packs prepared butternut squash and sweet potato (or 700g mixed root veg)
- Olive oil for frying
- 2 red onions, chopped
- 4 small cooking chorizo sausages (200g), roughly cut into chunks
- ½ tsp cumin seeds
- Grated zest 1 lemon, plus wedges to serve
- 4 large free-range eggs
- 4 spring onions, sliced
- Handful fresh parsley, chopped
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Method
- Bring a large pan of water to the boil, add the squash and sweet potato and cook for 6-7 minutes until just tender. Drain and leave for a few minutes to steam dry.
- Meanwhile, heat a large non-stick frying pan with a splash of oil and gently fry the onions for 8 minutes to soften. Add the chorizo and cook, stirring, for 3-4 minutes to brown. Add the cumin and lemon zest and stir for a minute or so more.
- Add the squash and sweet potato to the frying pan with salt and black pepper, then fry on a medium-high heat for 5-6 minutes, pressing the mixture down gently with the back of a spoon to let it brown.
- Meanwhile, pour a hot kettle of water into the pan you boiled the veg in. Bring up to a bare simmer, swirl the water and gently break in 2 eggs. Poach for 3-4 minutes until cooked to your liking. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining 2 eggs.
- Top the hash with the poached eggs and scatter with the spring onions, parsley, salt and freshly ground black pepper.
Nutrition
- 471kcals Calories
- 25.7g (8.3g saturated) Fat
- 23.9g Protein
- 32.5g (14.4g sugars Carbs
- 7.2g Fibre
- 2.1g Salt
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