Mexican Eggs with a Crisp Root Vegetable Hash

Preheat the oven to 180C.

Peel and chop the sweet potato and butternut squash.

Place the sweet potato and squash on a baking tray.

Season the squash and sweet potato with salt and pepper, drizzle with half the olive oil and place in the oven to bake until soft and easily pierced with a fork.

Slice the roasted red pepper into thin slices.

Peel and finely chop the red onion.

In an oven proof frying pan, heat the remaining olive oil over medium-high heat.

Add the onion and sautee until softened.

Add the beef mince and break apart with a wooden spoon.

Season the mince lightly with salt and pepper and cook until browned.

Stir through the tomato passata and roasted red capsicum.

Stir through the hot sauce, to taste and the paprika.

Using the same pan, create indents into the mince mixture and crack the eggs into the indents.

Place the mexican eggs into the oven to bake.

When the eggs have cooked to your liking, remove from the oven.

Distribute the jalapenos and coriander over the mexican eggs as garnish.

Remove the hash (sweet potato and butternut squash) from the oven and distribute among serving plates.

Serve the mexican eggs as is, or distribute among serving plates and serve alongside the hash.