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.

• PREP TIME:10 mins
• COOKING TIME: 30 mins
• SERVES: 4 – 6

Ingredients

• 
  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
• 
  ½ teaspoon black pepper
• 
  100–200 ml vegetable stock
• 
  4–6 large eggs
• 
  handful fresh coriander, finely chopped

TO SERVE ​

• 
  Avocado guacamole or avocado slices
• 
  Pickled jalapeño (optional)
• 
  Fresh coriander

Instructions

1. 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. 

2. 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.  

3. 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. 

4.Heat the tacos according to instructions on the packet. Serve with the tacos, avocado guacamole or fresh avocado slices, jalapeño, and fresh coriander.