Smoky root vegie hash with eggs and beans

Nestle wobbly eggs into a tasty jumble of beans, crisp potatoes and sweet tomato.

Recipe «Smoky root vegie hash with eggs and beans» presented in category Recipes / Eggs, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author sheff would need: 400g sweet potato, peeled, cut into 3cm pieces, 200g Red Delight potatoes, peeled, cut into 3cm pieces, 60ml olive oil, 1 red onion, finely chopped, 1 tsp smoked paprika , 1 tsp ground cumin, 400g red kidney beans, rinsed, drained, 200g cherry tomatoes, halved , 4 eggs, 1/4 cup fresh coriander sprigs, 70g Tamar Valley Greek Style Yoghurt.

Ingredients:

• 400g sweet potato, peeled, cut into 3cm pieces 
• 200g Red Delight potatoes, peeled, cut into 3cm pieces 
• 60ml olive oil 
• 1 red onion, finely chopped 
• 1 tsp smoked paprika 
• 1 tsp ground cumin 
• 400g red kidney beans, rinsed, drained 
• 200g cherry tomatoes, halved 
• 4 eggs 
• 1/4 cup fresh coriander sprigs 
• 70g Tamar Valley Greek Style Yoghurt 

Instructions

1. Preheat oven to 180C. Place sweet potato and Red Delight potato in a large saucepan and cover with water. Bring to the boil over high heat. Reduce heat to medium-high and cook for 10 minutes or until the potatoes are just tender. Rinse under cold water. Drain.
2. Heat half the oil in a non-stick frying pan over medium heat. Add the onion and stir for 10 minutes or until soft and golden. Add the paprika, cumin and remaining oil. Stir for 1 minute or until aromatic. Stir in the potato mixture for 5 minutes or until just crisp. Season.
3. Add the beans and tomato and cook for 5 minutes or until heated through. Transfer to a large baking tray. Use the back of a spoon to make 4 shallow indents in the mixture. Crack an egg into each indent. Bake for 10-12 minutes or until the eggs are cooked to your liking. Top with the coriander and season. Serve with the yoghurt.