Cook time is 32minutes
Total time is 32minutes
Serve is for 2 people
Unable to load
Difficulty level: 2 out of 4
17 Ingredients
Number of servings
2
- 4tablespoons olive oil, save 1 tbs for drizzling
- 1 pinch freshly ground black pepper
- 1 small red onion, finely chopped
- 1 clove garlic, sliced
- 1/2teaspoons smoked paprika
- 1/4teaspoons cayenne pepper
- 400grams haricot beans, rinsed and drained
- 250grams tomato passata
- 150grams chestnut mushrooms
- 1 small baby eggplant, cut into small cubes
- 1teaspoons dried mixed herbs
- 3 medium tomatoes, ripe (halved)
- 1 large sweet potato, scrubbed not peeled
- 1tablespoons cider vinegar
- 2 eggs
- 15grams sunflower seeds
- 1teaspoons parsley (to serve)
Nutrition per serving
3840kJ / 920Cal
3840 Kilojoules or 920 Calories
44% of daily energy intake*
Protein
33.0grams
Fat
45.1grams
Carbs
98.5grams
Sugars
20.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
From the sweet potatoes’ every bite of this dish is satisfying.
Method
Step 1 of 5
Preheat the oven to 200°C (Gas 6). Heat 1 tablespoon of oil in a pan and fry the onion for 2-3 minutes until soft. Add the garlic and fry for another minute. Then, add the spices, beans, and passata, stirring well. Season the mixture with black pepper, bring it to a simmer, cover, and let it cook gently, stirring occasionally.
Step 2 of 5
Place the mushrooms on a large baking tray and drizzle them with a little oil. Put the eggplant cubes at the other end of the tray and season them with the dried herbs and black pepper, then drizzle on a little more oil. Roast for 10 minutes, before adding the tomatoes, seasoning the tops with a pinch of cayenne. Return to the oven for another 5-10 minutes until the eggplant is cooked.
Step 3 of 5
Put a pan of water on to boil and grate the sweet potatoes. Heat 2 tablespoons of oil in a frying pan over a medium-high heat, then press the grated potato into 7.5cm cooking rings to shape the hash browns. Fry for 3 minutes on one side, pressing the potato down (to compact into a “cake”), and 2 minutes on the other.
Step 4 of 5
Add the vinegar to the boiling water and break one egg into a small bowl. Reduce the heat to a simmer and carefully drop the egg into the simmering water; repeat for the second egg. Poach the eggs for 3-4 minutes; lift the eggs out with a slotted spoon.
Step 5 of 5
Serve two hash browns on each plate with a poached egg, a spoonful of beans, some roasted vegetables, and a sprinkle of the seeds and parsley.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.