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 … Continue reading Spicy seshebo with roast butternut, poached egg and soft tacos