Best with Cooked Beets

Love Beets Veggie Hash with Eggs

Prep Time: 10 min // Cook Time: 30 min Servings: 2-3

What to do

  1. Preheat the oven to 180°C.
  2. In a large, oven safe frying pan, heat the oil over a medium heat. Toast the cumin seeds and spices for about a minute, until fragrant.
  3. Add the garlic, onion, peppers and turnip to the pan, season with salt and pepper, and cook for about 10 – 12 minutes, or until softened. Stir in the Love Beets cooked beetroot and spinach. Hollow out three pockets within the mixture to house the eggs. Crack the eggs into the hollows.
  4. Place the whole pan in the oven to cook the eggs for about 15 minutes, or until cooked to the desired texture.
  5. To serve, sprinkle the eggs with chilli flakes, add the sliced avocado, jalapeño, radish, coriander and a squeeze of lime. Enjoy straight away.

What you’ll Need

  • 1 tbsp avocado oil
  • 1 tsp cumin seeds
  • ½ tsp dried coriander
  • ½ tsp ground mustard seeds
  • ½ tsp smoked paprika
  • 2 garlic cloves, crushed
  • 1 red onion, chopped
  • 1-2 peppers, chopped
  • 1 large turnip, peeled and chopped
  • Salt and pepper
  • 180g Love Beets Cooked Beetroot, diced
  • 225g baby spinach
  • 3 large eggs
  • Dried chilli flakes
  • ½ avocado, sliced
  • ½ green jalapeño, sliced
  • ½ radish, thinly sliced
  • 25g fresh coriander
  • Lime wedge, to serve