Han & Becks’ Spicy Winter Veg

With Baked Eggs and Zingy Brussels Salsa

 

 

Serves 3 or 2 very generously.

 

You will need: an oven proof 28cm pan with lid (preferably non-stick) and a cheese grater.

 

Ingredients

For the veg base:

400g White potatoes

160g Swede (peeled)

½ tsp Salt

150g Leeks

100g White onion

3 tbsp Olive oil

 

2 Cloves garlic

2 tsp Gochugaru chilli flakes (or 1 tsp of regular chilli flakes)

1 tsp Generic red chilli flakes

100g Natural yoghurt

350g Tomatoes

1 tsp Salt

 

To top:

4 Eggs

 

For the salsa:

85g Brussels sprouts

30g White onion

2 tbsp Lemon juice

½ Large clove garlic (or 1 small)

1 Fresh red chilli

5g Fresh parsley

5g Fresh coriander

Pinch of salt

2 tbsp Olive oil

60g Feta to finish

 

 

Method:

1. Preheat oven to 200 degrees / gas mark 6
2. Grate your potato and swede (the regular cheese grating size, not smaller) and add to a large bowl
3. Add the ½ tsp salt to the veg and stir in
4. Thinly slice the onion (60g for the veg) and leeks and put into your pan with the olive oil and start frying on a low heat
5. While the onion and leek begin cooking, put the rest of the veg base ingredients into a food processor and blitz until combined and smooth
6. Add this sauce to your potato and swede and stir in well
7. Once the leek and onion have softened and started to brown slightly, turn off the heat and add your swede and potato mixture, stirring everything together in the pan
8. Gently level out your mixture but do not flatten, it should be about 1 inch in height. Put the lid on the pan and place in the oven on the second to bottom shelf for 20 minutes
9. After 20 minutes, take off the lid and cook for a further 20 minutes to crisp up the veg a little
10. Whilst this is cooking, make the salsa by placing all of the ingredients into a clean food processor and blitzing until very thinly diced – avoid blitzing to a paste
11. Once the veg has been baking lid-off for 20 minutes, make 4 (or as many as you like) little wells in the mixture with the back of a large spoon
12. Crack and carefully add your eggs into the wells and bake in the oven lid-off for another 8-10 minutes
13. When cooked, spoon the salsa over the top (to taste) and finish with the crumbled feta
14. Serve and enjoy!