Winter Warmer, One Dish Wonder- Beetroot, Goats Cheese & Harissa Fried Eggs
This one dish wonder is perfect if you've got guests and are in need of a wintery hearty but wholesome and healthy (ish) dish. I love the combinations of textures, and contrasts of flavours, the Harissa really give this dish some kick while the goats cheese offers a great calm alternative. In my books you can never eat enough beetroot and I love that this dish doesn't let the leaves go to waste.
Preparation Time- 5 minutes
Cooking Time - 25-30 minutes
Feeds - 4-6
3 Beetroots - Washed and ends chopped off then curt into quarters
Glug of rapeseed oil
Beetroot leaves - Washed and roughly chopped
90g Goats cheese - Roughly chopped
Organic Eggs- Allow 1 per serving
3 Teaspoons of Harissa
Handful of greek black olives- pips removed
Handful of mixed seeds
Handful of parsley - Roughly chopped
Freshly ground black pepper
Loaf of bread of your choice to dunk
Start by pre heating your oven to 190 degrees Celsius, prepare the beetroot and place in you ovenproof/ hob dish along with a generous glug of rapeseed oil and seasoning, roast for 20-25 minutes. Once roasted add in the beetroot leaves and cook for a few minutes until the leaves have wilted and softened, sprinkle over the olives, goats cheese and a few dollops of Harissa. Make room to add in your eggs then crack them into the dish (ensure you add extra oil if you're not using a non stick dish) cook on a medium to high heat until the egg white is no longer snotty but the yolk is still runny. Finish the dish off with a sprinkle of parsley, black pepper and a handful of mixed seeds.
Placed in the middle of the table and let everyone get stuck in.