As Autumn continues to roll in I am getting very excited to share some of my warm, cosy recipes. Here’s a little taster of an awesome breakfast I like to make in the colder months. Feel free to give it a bit more of a kick with some chilli or Sriracha, or alternatively to make it OK for babies leave out the chorizo and cook the egg all the way through.
Love, Natalie x
1 Butternut Squash, peeled and cubed
3 tbsp Olive Oil
1 small Onion, diced
1/2 tsp Smoked Paprika
1/2 tsp Ground Cumin
1 Red Pepper, sliced
Big handful of Spinach
Tbsp Flat Leaf Parsley
- Roast the squash with 2 tbsp of olive oil for an hour, or until soft.
- Heat the remaining 1 tbsp olive oil in a wok, and add the onion, paprika and cumin and stir through. Cook until the onion is softened, then add the pepper. Cook for another couple of minutes, then add the squash. Cook it all through for another couple of minutes, stirring frequently.
- Add the spinach sporadically around the mix, then make 2 wells and crack in the eggs separately. Cover the pan and cook for a few minutes until the white is cooked through.
- Scatter over the parsley, squeeze over half a lime, then serve with the other half.