Mexican Eggs with a Crisp Root Vegetable Hash

Start by preheating your oven to 180C. Peel and chop the sweet potato and butternut squash into pieces.

Arrange the sweet potato and squash on a baking tray. Season them with salt and pepper, drizzle them with half of the olive oil, then place the tray in the oven to bake. The vegetables will be ready once they're soft and easily pierced with a fork.

While the vegetables are baking, prepare your other ingredients: slice the roasted red pepper into thin strips, and peel and finely chop the red onion.

In an ovenproof frying pan, heat the remaining olive oil over medium-high heat. Add the onion and sauté until softened, then add the beef mince, breaking it apart with a wooden spoon. Lightly season the mince with salt and pepper, then cook until browned.

Once the mince is browned, stir in the tomato passata and roasted red capsicum. Also stir in your desired amount of hot sauce and the paprika.

In the same pan, create indents in the mince mixture, then crack the eggs into these indents. Move the pan to the oven and bake until the eggs are cooked to your liking.

When the eggs are ready, remove them from the oven and distribute jalapenos and coriander over them as a garnish. Take the hash (sweet potato and butternut squash) out of the oven as well, and distribute it among serving plates. You can serve the Mexican eggs either in the pan or distributed among the serving plates, alongside the hash. Enjoy your meal!