Smokey Paprika Parsnip Hash

🧂 Ingredients

• 1 tsp coconut oil

  (or rapeseed)
• 1 medium parsnip

  ((100g) scrubbed and grated)
• 1 medium red onion

  (peeled and diced)
• 1 clove garlic

  (crushed)
• 1 tsp smoked paprika
• 0.5 tsp cumin
• 16 cherry tomatoes

  (sliced)
• 0.25 tsp black pepper

  (optional)
• 1 can black beans

  (drained and rinsed)
• 2 eggs
• 1 avocado

  (sliced)

Instructions

• 1 Heat the oil in the frying pan.
• 2 Add in the parsnip and 1tbsp water and fry for 5 minutes until browning and
  softening.
• 3 Add the red onion, garlic, paprika, cumin and cherry tomatoes and fry for a
  further 5 minutes.
• 4 Add the black beans and cook for a further 5 minutes until the parsnip is soft
  (cook for longer if it isn't).
• 5 Add black pepper to taste.
• 6 Turn the heat down low.
• 7 Make two dips into the parsnip mix and add the eggs. Cover the pan and leave to
  poach in the mix for a few minutes.
• 8 Serve once the egg tops are set with the avocado on the side.

Nutrition Info