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Butternut squash baked eggs


Serves: 2
timePrep time: 10 mins
timeTotal time:
Butternut squash baked eggs
Recipe photograph by Rob Streeter

Butternut squash baked eggs

This tasty recipe packs in 3 of your 5 a day. Bulk it up and serve with toasted sourdough for dipping, or add diced chorizo with the roasting veg

Serves: 2
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
511Kcal
Fat
21gr
Saturates
5gr
Carbs
44gr
Sugars
19gr
Fibre
13gr
Protein
30gr
Salt
0.8gr

Sophie Godwin

Sophie Godwin

Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes
Sophie Godwin

Sophie Godwin

Sophie is a food writer and chef who loves creating simple and accessible recipes that deliver on flavour. She has a passion for vegetables and using up whole ingredients. When not in the kitchen she can be found rock climbing or trying on some questionable vintage clothes
See more of Sophie Godwin’s recipes

Ingredients

  • 1 red onion, sliced
  • 1 x 300g pack diced butternut squash and sweet potato (or cut your own into 2cm cubes)
  • 2 tsp smoked paprika
  • 1 tbsp olive oil, plus 1 tsp for drizzling
  • 1 x 400g tin chickpeas, rinsed and drained
  • 1 x 400g tin chopped tomatoes
  • 4 medium eggs
  • 8 sage leaves or a few sprigs of thyme
  • 40g vegetarian feta, crumbled

Step by step

  1. Heat the oven to 220 ̊C, fan 200 ̊C, gas 7, with a small roasting tin in the oven to preheat – you want a tin of a size that will hold the roasted veg plus the saucy chickpeas and eggs later. Put the red onion, butternut squash and sweet potato into a microwaveable bowl, cover, then cook on high for 5 minutes to slightly soften.
  2. Drain the water from the bottom of the bowl, then mix in the smoked paprika, 1 tablespoon oil and seasoning. Tip the veg into the hot roasting tin and roast for 10 minutes.
  3. Take the roasting tin out of the oven. Mix in the chickpeas, chopped tomatoes and some seasoning, then make four wells in the mixture and crack an egg into each one. Scatter over the sage or thyme sprigs and dot the feta over the top. Drizzle over another teaspoon of oil then return to the oven to bake for 10-12 minutes or until the whites of the eggs are set and the yolks are runny. Serve immediately.

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