Tex-Mex hash with poached eggs
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Pre-prepared squash and sweet potato save time when making this easy meal
Ingredients
Butternut Squash
150 g, ready diced
Sweet potato, raw
150 g, ready diced
New potatoes, raw
450 g, cut into 2cm pieces
Olive Oil
½ tablespoon(s)
Ground Cumin
1 teaspoon(s), level
Chilli, green or red
1 individual, deseeded and finely chopped
Cherry Tomatoes
300 g, halved
Spring Onions
3 medium, finely sliced
Egg, whole, raw
4 medium, raw
Avocado
1 medium, peeled, stone ermoved and cut into thin slices
Coriander, fresh
2 tablespoon(s), leaves
Instructions
1
Cook the squash and potatoes in a pan of boiling water for 10 minutes, until just tender, then remove with a slotted spoon, reserving the water. Return the pan of water to the heat and bring it back to a simmer.
2
Heat the oil in a frying pan and cook the squash and potatoes for 5 minutes. Add the cumin, chilli, tomatoes and most of the spring onions; cook for 2 minutes.
3
Meanwhile, cook the eggs. Carefully crack them into the pan of simmering water and poach for 3 minutes, until the whites are set. Remove with a slotted spoon and drain on kitchen paper.
4
Divide the hash between plates, top with the eggs and serve with the avocado, remaining spring onions and coriander.
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