Eggs rougaille with roast butternut squash

This recipe landed in my inbox from Radio 4 Woman's Hour today. I'm not a keen veggie but do occasionally fancy a meat free meal and this was in the right spot at the right time. I added the butternut squash as I had a half languishing in the fridge. It was a master stroke. In fact the whole plateful was such a success that it has made it to this blog and into my permanent culinary repertoire.

Serves 2
Ingredients
3 tbsp vegetable oil
1 medium onion, finely chopped
2.5cm piece of fresh root ginger, peeled and grated
2 garlic cloves, grated
1 red bird’s eye chilli, finely chopped
4 sprigs of thyme
1 x 400g tin peeled plum tomatoes
2 tbsp freshly chopped coriander
4 large eggs
freshly chopped flat-leaf parsley, to garnish
salt
Half a butternut squash
Cumin seeds
Olive oil or fry light spray

Preparation Method

Peel the butternut squash and chop into 1.5cm chunks. Toss lightly in olive oil (or fry light) sprinkle with cumin seeds and roast in a hot oven 200*C until cooked and crisping round the edges (about 30 mins)

Meanwhile
1. Heat the vegetable oil in a large pan with a tight-fitting lid over a medium heat and fry the onion until just beginning to brown. Add the ginger, garlic, chilli and thyme and cook for 3–4 minutes, stirring occasionally.
2. Add the tomatoes and cook for 20–25 minutes until the tomatoes are beginning to break down and the oil has started to rise to the top of the mixture. Season with salt, add the chopped coriander and stir.
3. Crack the eggs into the pan, cover and cook for 5 minutes, or until the eggs are softly poached. Garnish with the parsley and serve with the roasted butternut squash

This sauce would also work well with cooked sausage chunks, chicken thighs or even prawns stirred through at the end.

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