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:
- Preheat oven to 200 degrees / gas mark 6
- Grate your potato and swede (the regular cheese grating size, not smaller) and add to a large bowl
- Add the ½ tsp salt to the veg and stir in
- 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
- 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
- Add this sauce to your potato and swede and stir in well
- 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
- 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
- After 20 minutes, take off the lid and cook for a further 20 minutes to crisp up the veg a little
- 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
- 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
- Crack and carefully add your eggs into the wells and bake in the oven lid-off for another 8-10 minutes
- When cooked, spoon the salsa over the top (to taste) and finish with the crumbled feta
- Serve and enjoy!