Plated meal

Mexican Eggs with a Crisp Root Vegetable Hash

  • Gluten Free
  • Paleo
  • Meat
  • Contains Dairy
  • Beef

A hearty dish that is full of big, bold flavours. We have prepared this Mexican inspired dish with perfectly baked eggs and crisp root vegetable hash.

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Peel and chop the sweet potato and butternut squash.

  • 4.0 min

    Place the sweet potato and squash on a baking tray.

  • 5.0 min

    Season the squash and sweet potato with salt and pepper, drizzle with half the olive oil and place in the oven to bake until soft and easily pierced with a fork.

  • 6.0 min

    Slice the roasted red pepper into thin slices.

  • 7.5 min

    Peel and finely chop the red onion.

  • 9.0 min

    In an oven proof frying pan, heat the remaining olive oil over medium-high heat.

  • 10.0 min

    Add the onion and sautee until softened.

  • 11.5 min

    Add the beef mince and break apart with a wooden spoon.

  • 13.0 min

    Season the mince lightly with salt and pepper and cook until browned.

  • 15.0 min

    Stir through the tomato passata and roasted red capsicum.

  • 16.5 min

    Stir through the hot sauce, to taste and the paprika.

  • 18.0 min

    Using the same pan, create indents into the mince mixture and crack the eggs into the indents.

  • 20.0 min

    Place the mexican eggs into the oven to bake.

  • 25.0 min

    When the eggs have cooked to your liking, remove from the oven.

  • 26.0 min

    Distribute the jalapenos and coriander over the mexican eggs as garnish.

  • 27.0 min

    Remove the hash (sweet potato and butternut squash) from the oven and distribute among serving plates.

  • 29.0 min

    Serve the mexican eggs as is, or distribute among serving plates and serve alongside the hash.

  • Ingredients

    Beef Mince

    Tomato Passata

    Roasted Red Capsicum


    Sweet Potato


    Butternut Squash


    Fresh Coriander

    Pickled Jalapenos

    sliced Use according to taste


    Red Onion

    finely chopped

    Olive Oil

    2 tablespoons per person

    Hot Sauce

    Use according to taste


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