Preheat the oven to 200°C fan bake. Peel the kumara, saving the skins, and cut into a chunky dice. Place the diced kumara in a baking dish lined with baking paper. Add 3 tbspn olive oil, season with salt & pepper, and toss until coated. Bake for 45 – 50 mins, or until cooked through and softened. Remove from the oven and set aside to cool. Change the oven temperature to 180°C fan bake.

Place the kumara skins on an oven tray lined with baking paper, and add 1 tbspn olive oil and season with salt & pepper. Cook for 8 mins until starting to crisp up and colour. Remove from the oven and set aside to cool.

Add the diced onion to a frypan with 1 tbspn olive oil, and cook over a medium heat until softened but not coloured. Place the cooked diced kumara in a large bowl and mash using a potato masher or fork, until smooth. Add the cooked onion, cheese, garlic, cumin seeds, coriander seeds, 1 tbspn of olive oil, salt & pepper to taste, and mix to combine.

Add 1 tbspn olive oil to a 24cm diameter fry pan, and swirl around to coat the bottom. Spoon the mashed kumara mixture into the fry pan, spreading evenly with a large spoon. Make four depressions in the kumara mix, then crack an egg in each depression. Season with a grind of salt & pepper, and cover with the oven proof fry pan lid or tinfoil. Place in the oven at 180°C fan bake, and cook for about 20 mins. Remove the fry pan lid or tinfoil and cook for a further 10 – 12 mins until the whites are set and the yolks are just runny.

Salsa Verde

Place the parsley, oregano, chives, lemon zest & juice, water, oil, salt & pepper in a food processor and process until finely chopped.

To Serve

Remove the fry pan from the oven and sprinkle over the crispy kumara skins and Coriander leaves. Serve immediately with the Salsa Verde, a chunky guacamole, and extra kumara skins on the side.

Serves 4