Best with Sweet Chili Beets

Sweet Chili Beet and Veggie Hash

Prep Time: 10 minutes // Cook Time: 25 to 30 minutes Servings: 2 to 3

What to do

  1. Preheat the oven to 350°F.
  2. In a large cast iron skillet, heat the oil over medium heat. Toast the cumin seeds and spices until fragrant, about 1 minute.
  3. Add garlic, turnips, onions, and bell peppers to the skillet, season with salt and pepper, and cook until tender, about 10 to 12 minutes. Stir in beets and spinach and make a few pockets within the mixture to house the eggs. Crack the eggs into the prepared pockets.
  4. Place whole skillet in the oven to cook eggs, about 15 minutes, or until desired doneness.
  5. To serve, sprinkle eggs with chili flakes, and top skillet with sliced avocado, jalepeño, radish, cilantro and lime. Enjoy immediately.

What you’ll Need

1 tbsp avocado oil

1 tsp cumin seeds

½ tsp ground coriander

½ tsp ground mustard seed

½ tsp smoked paprika

2 garlic cloves, minced

1 red onion, chopped

1-2 bell peppers, chopped

1 large turnip, peeled and chopped

Sea salt and black pepper

1 (6.5oz) package Sweet Chili Love Beets, diced

1 cup baby spinach

3 large eggs

Chili flakes

½ avocado, sliced

½ green jalepeño, sliced

½ radish, thinly sliced

½ cup cilantro

Lime wedge, for serving