Spicy sweet potato and butternut hash with eggs, sesame and zhug

Zhug is a fresh, spicy chilli sauce from Yemen - try it today in this tasty breakfast recipe
Spicy Sweet Potato and Butternut Hash with Eggs, Sesame and Zhug
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Spicy Sweet Potato and Butternut Hash with Eggs, Sesame and Zhug
May 13, 2019
Preparation Time 5 minutes
Cooking Time 10 minutes
Serves 4

PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra


For the zhug

2 cardamom pods, seeds removed
1 tsp spinneysFOOD Coriander Seeds
½ tsp spinneysFOOD Cumin Seeds
2 green chillies, seeds removed and finely chopped
3 cloves garlic, chopped
30g spinneysFOOD Fresh Coriander, finely chopped plus extra to serve
30g spinneysFOOD Fresh Parsley, finely chopped
180ml olive oil
1 lime, zested and juiced
spinneysFOOD Sea Salt, to taste
spinneysFOOD Black Pepper, to taste

For the hash

2 tbsp spinneysFOOD White Sesame Seeds
1 tbsp sumac
1 tsp spinneysFOOD Fine Paprika
250g spinneysFOOD Butternut
Squash Wedges, grated
250g spinneysFOOD Sweet
Potato Chips, grated
4 tbsp olive oil
4 large eggs


  • 1

    To make the zhug, place all the ingredients in a food processor and blend until smooth and completely combined. Set aside

  • 2

    For the hash, combine the white sesame seeds, sumac and paprika together with the grated butternut and sweet potatoes

  • 3

    Heat a large cast-iron pan over a high heat until smoking. Drizzle with enough of the olive oil to coat the base of the pan

  • 4

    Sprinkle about ¼ cup of the hash mix into the hot pan and sauté for 5 minutes or until golden brown

  • 5

    Spread the mix evenly over the base of the pan, leaving spaces in between to form a lattice

  • 6

    Crack two eggs on top of the hash and place a lid on top. Cook for 5 minutes or until it reaches the desired temperature

  • 7

    Serve immediately with the zhug, some coriander and a sprinkle of sesame.


The hash can be prepared the night before – simply fry it when you’re ready to serve


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