Spicy seshebo with roast butternut, poached egg and soft tacos
This recipe makes a delicious brunch or dinner meal. Leftover roast veggies can be used in place of the butternut. A tin of kidney beans or chickpeas can be added to the sauce to stretch the meal further.
Serves 4 – 6 | Prep time: 10 minutes | Cooking time: 30 minutes | Total time: 40 minutes
- 30 ml (2 tbsp) olive oil
- 500 g butternut, diced
- 5 ml (1 tsp) dried mixed herbs
- 5 ml (1 tsp) smoked paprika
- 440 g can Spicy Tomato Onion Relish
- 100 ml – 200 ml vegetable stock
- 4- 6 large eggs
- handful fresh coriander, finely chopped
- Avocado guacamole or avocado slices
- Pickled jalapeño (optional)
- Fresh coriander
Preheat the oven to 220°C. Toss the butternut with the olive oil, dried herbs, and paprika and place in a single layer on a baking tray. Roast for 15 – 20 minutes until soft, cooked through and slightly charred.
Heat the tomato onion relish in a deep frying pan, add the stock and cook on high for 5 minutes until bubbling, add the roast butternut.
Reduce the heat to a simmer, break the eggs into the sauce and poach until the whites lose their opaqueness and the yolks are done to your liking.
Heat the tacos according to instructions on the packet. Serve with the tacos, avocado guacamole or fresh avocado slices, jalapeño, and fresh coriander.
ALSO SEE: Health benefits of boiled eggs
Issued by Protactic Strategic Communications on behalf of The South African Poultry Association
Feature image supplied by The South African Poultry Association