45 MINUTES | FEEDS 4

Squash & sage baked eggs

One for slow Sundays - squash and sage baked eggs. Also great with pumpkin, potato or sweet potato.

METHOD

Heat the oven to 220 ̊C fan. Put the butternut squash, onion and pepper in your largest roasting tray. Drizzle with 2 tbsp olive oil and scatter over the spices and a good pinch of salt. Toss to combine then roast for 25 minutes until tender and golden at the edges.

Add the tin of chopped tomatoes, swill the tin with a splash of water, season with a pinch of salt, toss with the veg and return to the oven for 15 minutes.

Make four little gaps for the eggs then crack them in. Scatter over the herbs, drizzle with the last tbsp olive oil and season with salt. Return to the oven for 7 minutes or until the egg whites are set and the yolks are still runny.

Serve straight from the tray and scatter over feta if you like.

INGREDIENTS

½ butternut squash, about 400g, peeled* and cut into small pieces
1 large onion, cut into wedges
2 red peppers, cut into large chunks
3 tbsp olive oil
2 tsp smoked paprika
1.5 tsp ground cumin
Chilli flakes, to taste
400g tin chopped tomatoes
4+ eggs
Small handful of sage leaves or 2 sprigs of rosemary
100g feta, crumbled (optional)
Sea salt & pepper to taste

*save veg peelings for veg stock