Recipe: Piperade and kūmara hash tray bake

A saucy capsicum piperade gives vibrancy to this all-in-one tray bake, which is a fun and easy way to serve bacon and eggs without having to cook every component individually.

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Recipe: Piperade and Kūmara Hash Tray Bake

Serves: 6

Ingredients

700g (2 large) Kūmara, peeled and coarsely

grated

3 tablespoons olive oil

6 free-range eggs

100g prosciutto

2 tablespoons olive oil

1 large onion, thinly sliced

3 capsicums (any colours), thinly sliced

1½ cups tomato pasta sauce

Pinch ground Espelette pepper or red chilli

flakes

1 avocado, sliced

Flat leaf parsley, chopped

Method

Heat oven to 200C. Lightly oil a low-sided baking pan.

Place grated kūmara on the prepared baking tray in a single layer. Drizzle with oil, season with salt and pepper and toss to combine. Bake for 15-20 minutes until tender and the edges begin to brown.

Piperade: Heat oil in a large frying pan. Add onion, capsicums and a little salt and pepper. Cook for 10 minutes over medium heat, stirring frequently, until the vegetables start to soften. Add the tomato sauce and pepper or chilli and simmer for 1-2 minutes. Adjust seasoning to taste.

Remove kūmara from the oven and spread piperade over the top. Create 6 wells in the mixture and break one egg into each well. Season eggs with salt and pepper. Arrange the prosciutto around the eggs. Reduce oven temperature to 180C.

Return pan to the oven and bake for 12-15 minutes or until the egg whites have set and are cooked. Serve immediately, garnished with sliced avocado and parsley.