Sometimes when you need a quick and easy dinner it can be easy to turn to a ready meal or to something like pasta and a jar of sauce. Instead of that, what about something that is quick and easy and very tasty that you can make yourself?
Enter Spiced Squash and Eggs!
I like things like this, not too many ingredients, you can keep most of them on hand and there isn't lots of preparation required. What could be better.
There was only one difficulty with this dish. Photographing it. The camera lens kept steaming up!
Should you want to give it a try, here is the recipe.
Ingredients (for two people, simply increase the quantities for more people!)
1 small butternut squash
2 to 3 large mushrooms
Olive oil - or your other favourite oil
1 tablespoon mustard seeds
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon curry powder or garam masala
Salt and Pepper
Preheat oven to 200 degrees centigrade.
Peel and deseed squash, chop into bite sized pieces.
Cut mushrooms into bite sized pieces.
Place squash and mushrooms on a baking tray, drizzle with oil and sprinkle spices and salt and pepper over. Mix well to coat vegetables.
Cook in oven until vegetables are soft, but not mushy. About 30 minutes.
Move vegetables to make space to crack the eggs in amongst them. Crack four eggs - into separate places - among the vegetables. Sprinkle the eggs with a little salt and pepper to season them.
Return to the oven until the eggs are cooked to your liking - I suggest fully set whites and still wobbly yolks. Probably no more than 5 minutes. If you are unsure of cooking the eggs this way, just fry them in a separate pan.
Serve! Some chilli sauce would be a good accompaniment if you are into that sort of thing. A slice of crusty bread probably wouldn't go amiss either.
That is it. Very easy dinner indeed!
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