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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

    773

  • Carbs

    57.7g

  • Fat

    46.7g

  • Fibre

    11.5g

  • Protein

    34g

  • Sugar

    15.8g

  • 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

    sliced

    Sweet Potato

    chopped

    Butternut Squash

    chopped

    Fresh Coriander

    Pickled Jalapenos

    sliced Use according to taste

    Eggs

    Red Onion

    finely chopped

    Olive Oil

    2 tablespoons per person

    Hot Sauce

    Use according to taste

    Paprika

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