Ingredients
- 2 tsp Olive oil
- 1/2 Onion, finely diced
- 2 cloves Garlic, finely chopped
- 1 large Kūmara, diced into 2cm cubes
- 1/4 tsp Ground cumin
- 1/4 tsp Paprika
- 1 tsp Salt
- 1/2 tsp Black pepper, finely ground
- 2 handfuls Fresh spinach
- 4 Eggs
- 1/2 cup Anathoth Farm Apricot Chutney
- 1/4 cup Crumbly feta
- Sprouts to serve (optional)
Method
- Heat the oil in a large skillet over a medium heat.
- Add the onion to pan and cook for 1 minute. Add the garlic and cook for another 30 seconds.
- Add the kūmara, cumin, paprika, salt and pepper, and cook for 10 minutes, stirring frequently.
- Place a lid on the pan and cook for another 5 minutes or until the kūmara is easily pierced with a fork.
- Add the spinach and toss until wilted.
- Using a spatula form 4 wells in the hash. Crack the eggs into the wells.
- Spoon dollops of the Apricot Chutney around the pan then replace the lid. Cook until eggs are done to your liking.
- Sprinkle with feta and sprouts then serve immediately.
This Recipe Uses
Apricot Chutney 410g
$6.99
410g
