Red pepper and spinach hash recipe
Start the weekend right with this colourful red pepper and spinach hash. Blitz together a spiced red pepper sauce to stir through crispy roast potatoes, before topping with a perfectly poached egg and crumbled feta for a healthy brunch.
See method- Serves 4
- 10 mins to prepare and 25 mins to cook
- 334 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 800g baby potatoes, halved or quartered if large
- 2 tbsp olive oil
- 1 x 460g jar roasted red peppers, drained
- 400g tin cannellini beans, drained and rinsed
- 1 tsp ground cumin
- 1 tsp mild chilli powder
- 2 garlic cloves, finely chopped
- 1 lemon, zested
- 1 tsp white wine vinegar
- 4 medium eggs
- 100g baby spinach
- 50g feta, crumbled
- ¼ x 30g pack mint, leaves chopped
Each serving contains
- Energy
- 1405kJ 334.0kcal
- Fat
- 14g
- Saturates
- 4g
- Salt
- 1.0g
- Sugars
- 3g
of the Reference intake
Carbohydrate 38.7gProtein 16.3gFibre 5.6g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Toss the potatoes in a large roasting tin with 1 tbsp oil; season. Cook for 25 mins, until crisp and golden.
- Meanwhile, put the peppers, cannellini beans, cumin, chilli powder, garlic, lemon zest and remaining oil into a food processor and whizz until smooth. Season to taste. This will make double the amount of paste needed for this recipe (see tip).
- Bring a pan of water to the boil, add the vinegar, then turn down to a very gentle simmer and break each egg into the water. Cook for 3-4 mins, until cooked to your liking, then remove with a slotted spoon.
- In a bowl, toss the potatoes with the spinach to wilt slightly. To serve, mix in half of the pepper and bean paste and divide between 4 plates. Top each with a poached egg and scatter over the feta and chopped mint.
- See more Healthy recipes
Tip
Leftover paste will keep in a sterilised jar* for up to 2 weeks. Stir through pasta or simply spread on toast.
*To sterilise jars for your leftover paste, wash with hot, soapy water and rinse. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C. Boil the lids for 10 mins, then leave to dry.
