1.2kg kumara, scrubbed clean
1 small white onion, finely diced
6 tbspn olive oil
100g Tasty cheddar, grated
3 garlic cloves, crushed
2 tsp cumin seeds, crushed
1 tsp coriander seeds, crushed
4 medium eggs
25g unsalted butter
Salt and black pepper
1 c italian parsley leaves, chopped
1 c oregano leaves
¼ c chives, chopped
1 lemon, zested & juiced
1 tablespoon water
¼ c extra virgin olive oil
salt & pepper
fresh coriander leaves
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.
Place the parsley, oregano, chives, lemon zest & juice, water, oil, salt & pepper in a food processor and process until finely chopped.
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.