TODAY’S RECIPE: Mushroom hash with poached eggs

PERFECT brunch. Serves: 4. Ingredients

1½ tbsp avocado oil

2 large onions, sliced 500g mushrooms

1 tbsp fresh thyme leaves, plus extra

500g tomatoes, chopped

1 tsp smoked paprika

1 tsp sesame seeds

1 tsp sunflower seeds

1 tsp pumpkin seeds

4 large eggs

Method

1 Heat oil in a non-stick frying pan and fry onions. Cover pan and leave onions to cook in their own steam for five minutes.

2 Add quartered mushrooms and thyme. Stir frequently for five minutes until softened. Add tomatoes and paprika, cover pan and cook for five minutes until pulpy. Stir through seeds. 3 Poach eggs in simmering water to your liking. Serve on top of hash with a sprinkling of thyme and black pepper.