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
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.