Today I’m sharing a nice, easy, healthy and balanced breakfast with eggs and roasted vegetables that I like to serve as a weekend brunch with fresh sourdough!
INGREDIENTS
Roasted Vegetables:
Baby plum tomatoes (cherry tomatoes also work)
Courgette
Sweet potato
Red pepper
Red onion
Cavolo Nero (another kale variety or even spinach would work)
Dried oregano
Rose harissa paste (plain harissa or tagine paste will also work)
Protein & Toppings:
Butter beans (canned or jarred)
Lemon juice
Eggs
Feta
Fresh parsley
Fresh mint (dill would also work, or just double up the parsley)
TIPS & NOTES
This is a really simple recipe, I just recommend choosing the right cooking vessel. I like this shallow cast iron dish because it has a lot of space for the vegetables to roast and when you put the lid on, it traps a lot of steam to cook the eggs perfectly. Also, feel free to swap any of these veggies for whatever you have to hand and take it as an opportunity to use up whatever’s in your fridge and looks like it’s a little past its prime.
Mediterranean Breakfast Hash
An egg and potato breakfast hash made fresher and healthier with plenty of roast vegetables
Ingredients
- 1 small red onion (chopped or sliced)
- 1 medium courgette (cut into chunks)
- 1 red bell pepper (cut into chunks)
- 2 small / medium sweet potatoes (cut into small chunks)
- 150g of baby plum tomatoes
- 1 tsp of dried oregano
- 35g of rose harissa paste
- 3 medium or large eggs
- 60g of cavolo nero (de-stemmed and roughly chopped)
- 100g of cooked butterbeans (drained and rinsed)
- A small handful (c. 2g) of fresh parsley (de-stemmed and optionally roughly chopped)
- A small handful (c. 2g) of fresh mint (de-stemmed and roughly chopped or ribboned)
- Juice of 1/2 a lemon
- 50g of feta cheese
- A drizzle of olive oil
- Salt and pepper to taste
Directions
- Preheat the oven to 180C
- Add the courgette, baby tomatoes, sweet potato, pepper and red onion to a lidded, oven safe dish, sprinkle over the oregsno, drizzle over a little olive oil, season with salt and pepper and stir through the rose harissa paste
- Bake in the oven uncovered for 25-30 minutes (stirring halfway through the cook time)
- Remove from the oven once the sweet potato is cooked through and add the butter beans and cavolo nero and cook for a further 5 minutes
- Meanwhile crack the eggs into three separate small cups (skip this step if youre confident you can crack the eggs directly in without getting any shell in there)
- Remove the dish from the oven again, squeeze over the lemon juice and use a spoon to make 3 little gaps in the vegetables – add the eggs into these gaps and cover to cook for a further 7-10 minutes until the whites are no longer liquid
- Remove from the oven, crumble over the feta and sprinkle on the fresh parsley and mint to serve
Let me know if you try this Mediterranean-style breakfast hash!
But First, Food 
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