Mexican Baked Kumara & Eggs with Salsa Verde
This is a super tasty breakfast, brunch or even dinner meal. A thifty recipe that uses the whole kumara – crisp the kumara skins to add to the top with the sals
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fieldco.co.nz.
Cooking tools:
- Food processor
- Microplane
- Mortar and pestle
- Potato masher
- Oven
- Baking dish
- Parchment paper
- Baking sheet
- Skillet
- Aluminum foil
- Stove
- Mixing bowl
- Fork
- Spoon
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Grater
Ingredients
- 1.2kg kumara, scrubbed clean
- 1 small white onion, finely diced
- 6 tbspn olive oil
- 100g Tasty cheddar, grated
- 3 garlic cloves, crushed
- 2 tsp cumin seeds, crushed
- 1 tsp coriander seeds, crushed
- 4 medium eggs
- 25g unsalted butter
- Salt
- black pepper
- 1 c italian parsley leaves, chopped
- 1 c oregano leaves
- ¼ c chives, chopped
- 1 lemon, zested & juiced
- 1 tablespoon water
- ¼ c extra virgin olive oil
- pepper
- Guacamole
- Salsa Verde
- fresh coriander leaves
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